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Salsa Macha

Created by Chef Allison Rittman for Almond Board of California



Prep Time

30 Minutes

Serves: 20, (1) TBSP per serving
  • 250 g Safflower Oil
  • 18 g Garlic, fresh, chopped
  • 50 g Almonds, whole
  • 18 g Sesame Seeds, raw
  • 50 g Ancho Chile, dried
  • 3 g Arbol Chile, dried
  • 10 g Chipotle Chile, dried
  • 7 g Salt, Fine
  • 5 g Light Brown Sugar
  • 30 g Apple Cider Vinegar
  1. Heat oil to 325°F in a 3-quart saucepot over medium heat.
  2. Add garlic, almonds, and sesame seeds. Toast for two minutes until golden brown.
  3. Remove garlic, almonds, and sesame seeds, and add all the chiles to the oil, stirring occasionally. Toast for two minutes.
  4. Remove chiles and cool oil to room temperature.
  5. Add all ingredients in a food processor and pulse until combined but still chunky.
  6. Stir salsa before using.
Chef Notes
  1. With the popularity of Mexican cuisine continuing to rise, this authentic salsa is a great option for a unique salsa that is on-trend. Salsa Macha is very different than other Mexican salsas. It is created from dried peppers cooked in oil with fresh garlic and gets a wonderful crunch and nutty flavor from California almonds. Try it drizzled over fresh, sliced avocado for a bold flavor treat!
Nutritional Info
Per Serving
Calories 130
Total Fat 13 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 130 mg
Total Carbohydrates 3 g
Dietary Fiber 1 g
Total Sugars 0 g
Includes 0 g Added Sugars
Protein 1 g
Vitamin D 0 mcg
Calcium 13 mg
Iron 0 mg
Potassium 79 mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.