Homemade Mexican Chile Oil

This homemade Salsa Macha transforms simple ingredients into a rich, nutty chile oil that elevates everything from tacos to roasted vegetables. The combination of toasted chiles, nuts, and seeds creates layers of flavor that store-bought versions simply can't match.

I first made this after returning from Oaxaca where I became obsessed with the complex flavors of this traditional condiment. Now I keep a jar permanently in my refrigerator—it's become my secret weapon for impressing dinner guests without extra effort.

Ingredients

• Avocado Oil: Provides a clean base that lets other flavors shine without adding its own flavor profile
• Shallot and Garlic: Create the aromatic foundation when gently fried in oil
• Chile Flakes: Offer customizable heat and rich color; choose a mix of varieties for complexity
• Dry Roasted Peanuts: Contribute a nutty depth that balances the heat
• Roasted Pepitas: Add a pleasant crunch and subtle earthy flavor
• Roasted Sesame Seeds: Provide a tahini-like nuttiness that rounds out the flavor profile
• Soy Sauce: Brings umami and depth without making the salsa taste Asian
• Hot Sauce or Vinegar: Adds brightness and balances the rich oils
• Kosher Salt: Enhances all flavors; use flaky salt if you have it
• Granulated Sugar: Balances heat with subtle sweetness; adjust to your preference

Step-by-Step Instructions

Prepare Your Workspace:

Set up a large heat-safe bowl with a mesh strainer positioned on top and add the chile flakes to the bowl. This preparation ensures you can quickly strain the oil while it's still hot to prevent burning the delicate ingredients.

Heat The Oil:

Warm avocado oil to precisely 300-325°F in a heavy-bottomed saucepan. This temperature range is crucial; too cool and the aromatics won't properly infuse, too hot and they'll burn. Use a kitchen thermometer for best results.

Fry The Aromatics:

Add minced shallots and garlic to the heated oil and cook for 5-6 minutes until they turn a beautiful golden color. Stir frequently to ensure even cooking and watch carefully as they can go from perfect to burnt quickly.

Infuse The Chiles:

Carefully pour the hot oil through the strainer onto the chile flakes in the bowl. The strainer will catch the fried aromatics which you'll add back later. Allow the chiles to bloom in the hot oil for 30-60 seconds; this critical step releases their essential oils and flavors.

Build Layers Of Flavor:

Add the nuts, seeds, soy sauce, hot sauce, and half the salt and sugar to the oil while it's still warm. Stir gently to incorporate everything, which allows the flavors to meld together while maintaining texture.

Final Assembly:

Once the oil has cooled to room temperature, return the reserved fried shallots and garlic to the mixture. Taste and adjust seasoning with remaining salt and sugar until you reach your perfect balance of savory, spicy, and slightly sweet.

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The black sesame seeds are my favorite ingredient in this salsa macha not just for their striking visual contrast but also for their deeper, nuttier flavor compared to white seeds. My grandmother always said food should feed the eyes first and this certainly does with its jewel-toned oil studded with seeds and chiles.

Choosing Your Chiles

While chile flakes are convenient for everyday cooking, traditionalists prefer using whole dried chiles. Toast 3-6 whole dried chiles like ancho, guajillo, arbol, or chipotle briefly in a dry pan until fragrant, then remove the stems and seeds before adding to the oil. This method produces a more complex regional flavor profile that varies depending on your chile selection. Mexican abuelas would insist on this approach for the most authentic result.

Storage Guidelines

Salsa macha will keep in the refrigerator for up to a month when stored in a clean, airtight container. The oil will solidify when cold, so bring to room temperature before serving. Always use clean utensils when scooping out portions to prevent introducing bacteria. If you notice any off smells or mold, discard immediately, though this rarely happens due to the preservative nature of oil.

Serving Suggestions

Transform ordinary dishes into something special by drizzling salsa macha over avocado toast, scrambled eggs, roasted sweet potatoes, or grilled corn. Use it as a marinade base for chicken or pork by mixing with lime juice and a touch of honey. For an impressive appetizer spoon over room temperature goat cheese and serve with crackers. The oil alone makes an excellent bread dipping sauce when entertaining.

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This salsa macha makes even the simplest dishes unforgettable. A spoonful is all it takes to elevate your meals to restaurant-quality perfection.

Frequently Asked Questions

→ What's the best way to use Salsa Macha?

Salsa Macha is extremely versatile! Drizzle it over tacos, quesadillas, grilled meats, roasted vegetables, eggs, rice bowls, or even avocado toast. You can also stir a spoonful into soups or stews for added depth, use it as a marinade base, or mix with lime juice for a quick vinaigrette.

→ Can I substitute the types of chiles used?

Absolutely! While traditional Salsa Macha often uses árbol, ancho, or guajillo chiles, you can customize the heat level and flavor profile by using different dried chiles. For milder versions, increase the ratio of ancho or guajillo to árbol chiles. For extra heat, add dried chipotle or morita chiles for smokiness.

→ Why does the recipe call for straining the garlic and shallots?

Straining the fried garlic and shallots prevents them from overcooking when the hot oil is poured over the chile flakes. Adding them back later ensures they maintain their flavor and don't become bitter, while still infusing the oil with their aromatic qualities.

→ How can I adjust the texture of Salsa Macha?

For a chunkier texture, increase the amount of nuts and seeds or chop them more coarsely. For a smoother consistency, pulse a portion of the finished salsa in a food processor. You can also adjust the oil-to-solids ratio - more oil creates a thinner sauce, while more solids produces a thicker, more concentrated condiment.

→ Does Salsa Macha need to be refrigerated?

Yes, refrigeration is recommended to extend shelf life. While the oil and chile base has natural preservative qualities, the addition of garlic, shallots and other fresh ingredients makes refrigeration necessary. Always use clean utensils when serving to prevent contamination and extend freshness.

→ Can I make Salsa Macha without nuts for allergy concerns?

Certainly! You can omit the peanuts and substitute with additional pepitas or sunflower seeds for those with peanut allergies. For a completely nut-free version, increase the seeds (sesame, pepitas) or add crispy fried onions for texture. The chile oil base will still provide wonderful flavor.