Salsa Macha

Written by  //  April 27, 2013  //  Recipes, Sauces  //  No comments

salsa macha I read a lot of blogs both food and patchwork, I often bookmark recipes or patterns I want to try but don’t often get round to it. This recipe was the exception as it seemed to be something I would really like. I found the recipe on this blog and she in turn found it on the blog of an American chef called Rick Bayless Both recipes were different and I made changes as well so who knows what the original was. The recipe calls for a mixture of dried chillies, dried chipotle chillies is common to both recipes so as Tesco had finally restocked with these I decided to make the salsa combining the chipotle chillies with some other dried chillies that I had. Actually the chillies I had were a bit elderly and needed to be used which is how I came to use a different mixture to the one I read about. I used 4 different chillies but none of them were spicy more flavourful and smoky. I’m sure you could add a few spicy ones if you wanted a hot salsa.

Usually when I think of salsa I think, tomatoes, avocados, chillies, coriander and lime juice but this is nothing like that. As you can see in the picture it is more like a sauce or dressing, you don’t need very much. I think it will pep up a lot of things from sausages, lamb or pork chops, hard boiled eggs, roasted vegetables etc   vegetarians and  vegans would find it useful for livening up tofu  or other veggie food.  It was very nice on my griddled halloumi. It didn’t seem the least bit strange to be eating a mexican sauce on a Cypriot cheese with a greek salad! When it is ready to be blitzed the instructions tell you not to puree the mixture but to leave some chunks for texture, I did this but wasn’t keen on the texture so I blitzed it some more, much nicer.  The salsa is very heavy on oil which almost put me off but you only use a little of the salsa at a time so I went ahead. The recipe calls for olive oil but unfortunately I didn’t have enough so I had to use extra virgin which is a waste of good oil but driving to the supermarket would have wasted petrol, this is how I squared it with my conscience.

Salsa Macha


  • 50g dried chillies, I used Ancho, Mulato, Guajillo and chipotle.
  • 50g almonds
  • 1 tbsp sesame seeds
  • 4 garlic cloves cut in half
  • 2 cups of olive oil
  • 1 tbsp cider vinegar
  • 1 tsp salt
  • 1/2 tsp herbs oregano, thyme or marjoram


  1. Chop the chillies discarding the seeds that will fall out.
  2. Heat the oil over a moderate heat with the almonds, garlic and sesame seeds.
  3. Cook till the garlic and sesame seeds are golden, about 5 minutes.
  4. Remove from the heat and add the chillies.
  5. Leave to cool for 5 minutes then add the vinegar and salt.
  6. When the mixture is cool enough put in a liquidiser or food processor and pulse blend till everything is chopped very small but with some texture left or do as I do and blitz to a puree.
  7. Store in the fridge till needed.

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