Salsa macha might just be the most flavor-packed condiment you’re not using enough of…yet.

Originating from Veracruz and Oaxaca, this bold Mexican salsa is made by gently frying dried chiles, garlic, nuts, and seeds in oil to create a rich, textured sauce that’s equal parts spicy, nutty, and savory. With a base of infused oil and plenty of crunchy bits, salsa macha is as versatile as it is craveable, and it’s finding its place on forward-thinking menus far beyond Mexican cuisine.

Salsa macha is Mexico’s answer to chili crisp – a spoonable, oil-based condiment with bold, layered flavor. While both salsa macha and Sichuan chili crisp bring the heat, salsa macha sets itself apart with a signature mix of nuts and seeds, like peanuts, pumpkin seeds, and sesame. These ingredients add a nutty depth and distinctive crunch that make it a standout in any dish.

Expect smoky heat, hints of sweetness, and a satisfying texture that adds complexity to every bite.

• Authentic & On-Trend: A regional Mexican classic that’s gaining global popularity
• Flavor-Packed: Layers of chile, garlic, oil, and crunch
• Flexible Format: Make it in-house or source ready-to-use

For chefs who want a signature version, salsa macha is straightforward to prepare and easy to scale for high-volume kitchens.

• 1 ½ cups neutral oil (e.g., canola, grapeseed, safflower or light olive oil)
• 10–12 dried chiles (guajillo, pasilla, arbol)
• 1 cup garlic cloves, thinly sliced
• ½ cup peanuts
• ¼ cup pumpkin seeds (pepitas)
• 2 Tbsp sesame seeds
• 1 tsp salt
• 1 Tbsp brown sugar
• 2 Tbsp apple cider vinegar for acidity

1. Heat oil in a saucepan over medium-low. Fry garlic until golden, then remove.
2. Toast chiles in the oil until puffed and darkened, then remove.
3. Toast peanuts and seeds in the same oil until golden.
4. Let everything cool slightly, then blend all ingredients together. Pulse for a chunky texture or blend smooth.
5. Store refrigerated for up to 2 weeks. Let sit overnight for maximum flavor.

Mexican Favorites

• Drizzle on tacos, taquitos, or burrito bowls
• Serve with tortilla chips as an elevated salsa option
• Swirl into pozole, soups, or stews

Beyond the Usual

• Toss with crispy chicken wings, roasted veggies, or grilled shrimp
• Top avocado toast, poached eggs, or savory yogurt bowls
• Spoon over dumplings or gyozas

For kitchens where the time is tight, a ready-to-use version like Roland® Salsa Macha offers all the smoky, spicy flavor and textured crunch of traditional salsa macha with zero prep required. It’s shelf-stable, consistent, and ready to elevate your menu right out of the jar.