How does one prepare chile oil? It’s much easier than you think. Chile oil consist of dried chiles and oil. You can add garlic, oregano, seeds, nuts or vinegar. I have tried all of the above. It’s an oil based salsa basically.
What do I use chile oil (salsa macha)on? That’s the most asked question when I share the recipe. My response, everything!! Lol! It’s just another layer of flavor on a taco, salad, roasted vegetables, nachos, soups and more!
Just type salsa macha into the search bar here on my blog and a few options will pop up. I have prepared the salsa most times in the blender, but also tried it in the molcajete a few times. For me it’s just about keeping the traditional methods alive and well. The molcajete isn’t for everyone. Do what works best for you.
Click the Link For The Spicy Salsa Macha Recipe! https://pinaenlacocina.com/salsa-macha/
How To Prepare Chile Oil (Mild Salsa Macha)
- 10 chile guajillo
- 8 chile costeño
- 6 cloves of garlic
- 2 cups of grapeseed oil
- 3 tablespoons of white vinegar optional
- salt to taste
- Remove the stems and seeds from the large chile guajillo. Tear them into pieces and transfer to a medium sauce pan.
- Remove just the stems from the chile costeño. Transfer to the sauce pan along with garlic and 2 cups of grapeseed oil.
- Heat to medium/low. After a few minutes the chiles and garlic will being to bubble and become aromatic. Continue cooking at a low heat for 6-8 minutes or until garlic look golden in color. Remove from heat ant let cool.
- Once cool, transfer chile garlic mix to the blender along with all the oil. Add the vinegar and salt to taste. Pulse to blender until you achieve the desired consistency.
You Love Garlic?
Jump to the end of the post to see another variation of this chile oil recipe with extra garlic, lime and oregano!
Easy and delicious appetizer! Spoon some over queso fresco and serve with tortilla chips or crackers.
Here I was sharing this as my dish to pass at a party. Queso fresco on either end and a block of cream cheese in the center.
Super easy shrimp marinade once your salsa is prepared. Simply toss the uncooked shrimp with some salsa, garlic powder, pepper and salt as needed. Saute at high heat for a few minutes. Mix in some thin sliced serrano peppers.
Tasty and easy shrimp tacos!!
Garnish tamales with either the mild or spicy salsa macha! Click link to see full recipe for Tamales Verdes! https://pinaenlacocina.com/tamales-verdes-green-chile-masa-tamal/
Drizzle inside of tamal before steaming!
- 5 chile California
- 1 Tbsp chile dried piquin
- 1 whole head of garlic 10-12 cloves
- 1 1/2 cups grapeseed oil
- 1 Tbsp Mexican oregano
- Juice of 1 lime
- Salt to taste
- Remove the stems from the chiles, leaving seeds in tact. Carefully tear, into pieces, the California chiles over a sauce pan. Add the chile piquin, garlic and oregano. Heat at medium/low heat.
- The oil will take a little while to come up to a simmer. When it does, stir occasionally. It should become aromatic and the garlic should become golden around the edges.
- If it boils too rapidly, reduce the heat. The chiles will turn slightly dark in some spots. Once garlic is lightly golden, remove pot from heat. Add lime juice and salt to taste. Let sit until cooled.
- Once cooled, transfer chile and oil mix to the blender. Pulse to blend, starting at medium speed. Continue pulsing, turning speed up slightly.
Does it need to be grape seed oil for the salsa macha?
I use grapeseed oil in all of my Mexican cooking. It is flavorless, natural and has a high smoke point. Olive oil is not flavorless and has a low smoke point. Canola oil is not a natural oil. But you could certainly use the oil of your choice.
How do you store the salsa macha?
I store it on the counter in glass jars. Sometimes I refrigerate it, but only when the temperatures are really hot. It last forever.