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+ servings


Course Salsa/Sauces
Servings 2 Cups



  • 1/2 cup grapeseed or olive oil
  • 1/4 pound chile de arbol stems removed (2 cups)
  • 5 chile Guajillo stems and seeds removed
  • 6 cloves garlic
  • 1/3 cup apple cider vinegar
  • Salt to taste
  • More oil if needed



  • 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 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.


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!