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Flavor of the Week

Salsa Macha: The tangy salsa

Salsa macha is salsa from Veracruz, Mexico, made with dried peppers, nuts and other textural components such as sesame seeds, garlic, and oil. Its spice and tang combined with a nutty richness makes it an ideal replacement or accompaniment to better known salsa roja and salsa verde, and its relative uniqueness makes it a welcome option for consumers already well-versed in Latin cuisine to try.

Market research firm Datassential reports that 37% of the population knows what salsa macha is, but only 21% have tried it, with awareness highest among Hispanic and vegan/vegetarian consumers.

@nationsrestaurantnews Salsa Macha is salsa from Veracruz, Mexico, made with dried peppers, nuts and oil. Salsa Macha is found on 0.6% of U.S. menus and 21% of the population have tried it. Handful of guajillo peppers Handful of chile de arbol peppers 1/4 cup peanuts 5 garlic cloves 1 tablespoon sesame seeds 2 cups vegetable oil Heat up oil in a pan, add in your garlic and yellow onion. Then set it aside to cool. Add in your peppers and cook for 1 minutes. Be sure not to burn them. Set aside to cool down. Toast peanuts and sesame seeds for 1-2 minutes. Set aside to cool down. Add all ingredients to a bowl or blender. Then add in your cooled down oil. Make sure the oil is cooled down before adding to a blender. You can use an blender or food processor. #salsamacha #salsamachamexicana #salsamachagourmet #salsamacha #mexicansalsarecipe #salsarecipe #chillioil #salsarecipe #mexicanfoodrecipes #mexicanfood #garlicoil #chilidearbol #gualio No Sólo De Traficante - Los Tucanes De Tijuana

Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using salsa macha on its menu.

TAGS: Food Trends
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