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+ servings


Course Salsa/Sauces
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Cups



  • 1 1/2 cups avocado or olive oil plus more oil when blending
  • 2 oz chile de arbol stems removed (2 cups), 2 ounces
  • 2 oz chile Guajillo stems and seeds removed
  • 6 cloves garlic
  • 1/4 cup apple cider vinegar
  • Salt to taste



  • In a pan, combine the 1/2 cup oil, chile de arbol, guajillo peppers and garlic. You can fry the ingredients separate, if you like.
  • Bring up to temperature at medium/low heat. When the peppers become aromatic, lower heat and stir often. You want the peppers to become bright red and slightly soft. Do not let them get too dark or they will be bitter. Remove from heat and let cool.
  • Transfer chile/oil mixture to the blender, add vinegar and salt to taste. Pulse to blend, adding more oil if it's too thick. Taste for salt. Yields about 2 cups. In the video version above, I use more peppers, so more oil was needed.


Note: The vinegar is not traditional in salsa macha, but I like the acid note it brings to the recipe. Also traditional to add is fried sesame seeds and some peanuts. I did not have either on this day. The guajillo I added were to yield a slightly more mild version. They are also optional. Chef's choice!