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Salsa Macha with pepitas and sesame

  • Author: Jess Pryles
  • Total Time: 20 minutes
  • Yield: 3-4 cups 1x


Units Scale

2 ancho chilies
2 guajillo chilies
2 chile de arbol
2 pasilla chilies
2 tablespoons sesame seeds
2 cups olive oil
2 teaspoon cider vinegar or juice of half an orange
6 cloves garlic, roughly chopped
1/3 cup peptitas
2 teaspoons dried mexican oregano
1 teaspoon kosher salt


  1. Prepare all the dried chilies by removing and discarding the seeds and stems, and roughly chopping.
  2. Place the oil into a small saucepan over medium high heat.
  3. Add the garlic, sesame seeds and pepitas. Stir regularly until garlic turns a golden brown, about 4-5 minutes. The mixture should bubble continuously.
  4. Turn off the heat, then add the chopped chilies. Stir, then let the chilies steep about 10 minutes.
  5. Pour the oil mixture into a blender, and add the vinegar, salt and oregano.
  6. Pulse in the blender to combine, but still keep the mixture coarse.
  7. Store in air tight container in the fridge for up to a month.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Sauces
  • Cuisine: Mexican