I distinctly remember my first encounter with salsa macha because it was a completely confounding experience. Staring at this strange, violently red jar of oily seeds, it was introduced to me as “seed salsa.” Up to that point, “salsa” had only been used to describe mixtures of finely minced vegetables, sometimes fruits, accompanying Mexican food. Usually tomato-based, fresh and punchy, I couldn’t connect the dots between that condiment and this one.
Taking the tiniest spoonful to test the waters, I watched rivulets of glistening toasted seeds ooze down my plate, soaking into everything it touched. One bite, and I was hooked. Instantly regretting that timid serving, I bellied up to the bar again and again, dousing my entire meal until my lips tingled and my nose turned red from the heat. It’s the good kind of pain the unlocks all sorts of endorphins, creating an undeniably addictive experience.
The allure owes something about the combination of textures and tastes, with toothsome, crunchy seeds tumbled together in this slick miasma of fiery, nutty, tangy oil. It doesn’t sound like it should work on paper, but it exceeds all expectations in real life. Suspend doubt long enough to give it a try, stop trying to put it to words; you’ll understand in an instant.
What is salsa macha?
Consider it Mexican chili crisp; spicy, savory, and impossibly addictive. Salsa macha is an oil-based condiment that goes with just about everything. It was born in the Mexican states of Veracruz and Oaxaca. As one might guess, the name is derived from the feminine version of “macho,” resulting in gender ambiguity, and its base recipe is ripe for tweaking.
Naturally, I had to take my rendition in a completely inauthentic direction that most people would say has gone off the rails. Sorry, not sorry. It all started with an extra bottle of everything bagel seasoning, when I realized that half the ingredients I needed were all neatly bundled together within. Why not take that idea and run with it? Thus, Everything Bagel Salsa Macha was born.
Most salsa macha recipes are at least slightly blended after cooking, but I wanted mine totally chunky and extra crunchy. You could always pulse the mixture briefly in the food processor to break it down a bit, or completely puree it for a smoother sauce. Make it your own! The only rules for salsa macha is that it must contain chilies, seeds, nuts, and oil. Everything else is up for interpretation.
How can you use salsa macha?
Basically, anything edible is a viable canvas for this chunky, seedy salsa. A few of my favorites and top suggestions for this particular variation include:
- Bagel with cream cheese
- Avocado toast
- Tofu scramble
- Rice pilaf
- Grilled or roasted vegetables
Like some of the best things in life, the flavors in salsa macha continue to develop and deepen over time. It’s fantastic right away, enjoyed while still warm, but continues to improve over the coming days. Don’t try to keep it too long, though; the garlic and seeds prevent it from keeping longer than 1 – 2 weeks in the fridge without turning rancid. Of course, that deadline is unlikely to pose a problem. I can barely keep a jar around for more than three days.
Unlike more common salsas made with fresh vegetables or fruits, salsa macha has an addictive combination of textures and tastes, with toothsome, crunchy seeds tumbled together in this slick miasma fiery, nutty, tangy oil. One spoonful and you'll be hooked.
- 1/2 Cup Olive Oil
- 2 Dried Ancho Chilies, Stemmed and Crushed or Ground
- 2 Dried Chilies de Arbol, Stemmed and Crushed or Ground
- 3 Cloves Garlic, Minced
- 1/2 Cup Raw Pepitas
- 1/4 Cup Everything Bagel Seasoning
- In a medium saucepan over medium heat, warm the oil until it starts shimmering. Add the chilies and garlic, stirring well. Cook gently for 4 - 5 minutes, until the garlic is lightly browned and the mixture is highly aromatic. Turn off the heat before adding the pepitas and everything bagel seasoning.
- Let the mixture sit for at least 5 minutes before transferring to a serving bowl or glass jar for storage. Enjoy right away, or allow the salsa cool completely before sealing the jar and storing in the fridge for up to 2 weeks.
If you want a smoother salsa, you can pulse the mixture briefly in a food processor to break it down a bit, or completely puree.
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Amount Per Serving: Calories: 62Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 27mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
4 thoughts on “Macha, Macha, Wo/Man”
I’ve been seeing this word lately and thought matcha was being misspelled! Live and learn. I had no idea what this was, but I’m so glad I read this post! I use chile onion crisp a LOT. And this looks even more fun! Thanks!
Haha, let me tell you, it was hard to stop myself from typing that “t!” I’m glad I could help spread the word and I think you’ll love it too!
I think my husband would love this. Maybe a Christmas present. 😉
Now that’s a great idea! Homemade gifts are always the best, and this would be a nice change of pace from all the sweets.