Photograph by Dylan + Jeni. 

Meet the everything condiment. If you haven’t yet been initiated into the fan club of this crunchy, spicy chile oil, get ready to be amazed by its versatility. The New York Times called salsa macha the MVP of condiments back in 2020, but this deeply flavorful cousin of chili crisp that originated in Veracruz, Mexico, has been a staple of the Mexican pantry (and the taqueria condiment caddy) for generations. What are you waiting for?

Photo by Graydon Herriott. 

What is Salsa Macha?

Literally translated as “brave salsa” (a reference to the spice level of some, not all, recipes), salsa macha is a delicious chile oil traditionally prepared with some combination of chile peppers (e.g., chile morita, chile de arbol, chile guajillo), nuts and/or seeds, spices, and dried fruits. The bright vermillion oil, spicy and flavorful on its own, ties the other ingredients together and floats to the top, leaving a potpourri of spices at the bottom to be stirred in. Did we mention that it’s shelf-stable and doesn’t require refrigeration?

As with many other sauces, salsa macha has been adapted by different cultures: from the traditional salsas machas across Mexico, to the chili oils of China and Southeast Asia, to “XO” sauce in Hong Kong and rāyu in Japan, oil-based condiments can be traced to cultures from all over the world.

What is the History of Salsa Macha?

Salsa macha’s roots can be traced back to Orizaba (a city in Veracruz), where the indigenous Totonac people grind dried chiles, sesame seeds and salt, for a spicy, oil-free paste, but versions of salsa macha can be found all over Mexico. In Oaxaca, chapulines (toasted grasshoppers) are often added for crunch. In Colima, according to Cooks Without Borders, the condiment is known as salsa de chile de arból, for the tiny red chile that lends the sauce a super-spicy kick, and is usually served with the region’s white pozole (Mexican hominy stew).

Texas Monthly writer José Ralat posits that salsa macha’s similarities to Asian chili oil might not be purely coincidental:

For centuries after Mesoamerica’s conquest, Veracruz, founded by Spanish conquistador Hernán Cortés in 1519, was a major port of trade welcoming commodities from the East. No one knows for sure, but it’s possible both Asian chili oil and salsa macha were products of innovation spurred by cross-continental trade. A similar culinary cross-pollination took place in Acapulco, three hundred miles southwest of Orizaba, where Spanish ships brought Japanese influences that still echo in Mexican cuisine today.

There are many more variations on salsa macha than there are regions in Mexico. The late, great Diana Kennedy’s version, featured in My Mexico, skips the nuts and adds an entire cup of beer. The chile oil is really a blank canvas for creativity.

How Do I Use Salsa Macha? 

Looking to add spice, flavor and texture to your meal? Salsa macha's myriad variations improve everything from tacos to fried eggs to roasted vegetables to grain bowls. We even like it whisked into a simple salad dressing, or as a dipping sauce for dumplings. It can even be a topping for ice cream if you like heat with your sweet. And it bears repeating: pizza. Pizza is salsa macha's Italian BFF.

How Do I Make Salsa Macha?