Salsa Macha

Name: Salsa Macha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 360 ml
Cuisine: Latin
Ingredients: 240 ml Vegetable Oil; 135 g Peanuts; 18 g Garlic; 24 g Guajillo; 10 g Arbol Chile; 2 g Morita Chile; 80 g Sesame Seed; 15 ml Cider Vinegar; 6 g Salt; 4 g Piloncillo; 60 ml Olive Oil

Independent adaptation of a publicly published Rick Martínez recipe. Not affiliated with, sponsored by, or endorsed by Rick Martínez.

Salsa Macha from a national-award-winning chef.

Ratio

Vegetable Oil 240 mlCider Vinegar 15 mlOlive Oil 60 ml

Ingredients

Vegetable Oil — 240 ml
Peanuts — 135 g
Garlic — 18 g
Guajillo — 24 g
Arbol Chile — 10 g
Morita Chile — 2 g
Sesame Seed — 80 g
Cider Vinegar — 15 ml
Salt — 6 g
Piloncillo — 4 g
Olive Oil — 60 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.

Adapted from a recipe published by Rick Martínez in Salsa Daddy (Clarkson Potter 2025) via Katie Couric Media authorized reprint.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Salsa Daddy (Clarkson Potter 2025) via Katie Couric Media authorized reprint (published as “Salsa Macha”). Full citation lives in Provenance.