Bring Our Cult Favorite Pura Macha Back to Life

Bring Our Cult Favorite Pura Macha Back to Life
February 26, 2026

We’ve heard you. Over and over again, you’ve told us how much you miss our now-discontinued, cult favorite Pura Macha salsa macha. The crunch. The heat. The way a spoonful could transform tacos, eggs, or even a simple bowl of beans. So we decided to share the recipe for our most popular flavor, Classic Crunch. This is our way of bringing it back to your kitchen — so you can make it at home, tweak it to your liking, and keep a jar within reach whenever you need that hit of heat and depth.
Classic Crunch Salsa Macha

Classic Crunch Salsa Macha

Masienda Team

Servings

1 pint

Category

Salsas

A bold, crunchy chile oil made with guajillo, ancho, árbol, toasted seeds, and aromatics. Deeply savory, spicy, and perfect for drizzling over just about everything.

Ingredients

  • 1 ½ cups grapeseed oil

  • ⅓ cup guajillo flakes

  • 1 ¾ tsp guajillo powder

  • ⅓ cup ancho flakes

  • 2 ⅔ tsp ground chile de árbol

  • 2 ⅔ tbsp dried minced garlic

  • 1 ¾ tsp garlic powder

  • 2 ⅔ tbsp dried minced onion

  • 1 ¾ tsp onion powder

  • 1 ¾ tsp toasted sesame seeds

  • 2 ⅔ tbsp roasted pepitas

  • 1 tsp sea salt, plus more to taste

  • 2 ¾ tsp brown sugar

Directions

  1. Heat the grapeseed oil in a small saucepan over medium heat until it reaches 300–325°F. If you don’t have a thermometer, heat until the oil is shimmering and a pinch of chile flakes sizzles immediately on contact but does not burn. Do not allow the oil to smoke.

  2. While the oil heats, combine the dry ingredients in a heatproof bowl. Stir until evenly distributed.

  3. Carefully pour the hot oil over the dry mixture. It should sizzle gently and release a deep, toasty aroma. Stir immediately to ensure everything blooms evenly in the oil.

  4. Let sit uncovered for at least 30 minutes, ideally 1–2 hours, to allow the flavors to fully infuse. Once cooled, taste and adjust salt if needed before transferring to a sterilized jar, where it should keep for up to 3 months.

3 comments

MASIENDA |

Hi Mara! Thanks so much 😊 Since it’s made with only dried ingredients, it doesn’t need to be refrigerated. We keep ours in a clean jar at room temperature in a cool, dark spot. Just be sure to use a clean, dry spoon each time, and it should keep beautifully for up to 2–3 months. Enjoy!

MARA |

This is the best! Does it need to be refrigerated? Thank you for another incredible recipe!!

MARIA |

Que sabrosa receta! Ojalá que la
Compañía lo piense y si vuelvan a venderla!

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