After my 2025 vacation to Jalisco and Nayarit. I wanted to make Salsa Mach. I could have just Googled a recipe, but I thought it would be more to ask my friend who identifies as Mexican. Buddy Gab. is the son of a couple who emigrated to Mexico City from Spain. Gabriel’s accent is not Mexican, but it is not exactly Spanish either. I am jealous of Gab’s language skills. He speaks 2 languages fluently. I only speak one. I am leaving his original email here because it adds his personal charm. English is Gabriel’s second language.

Senor Gabriel’s Salsa Macha

Mi querido Hermano Tony,

Una disculpa por la tardanza en mandarte la receta de la salsa macha, my apologies.

But here you go my good Sir...ENJOY...!

INGREDIENTS

  • 1 1/2 cups olive oil (if you have Spanish style, much better, but sure is not extra virgin, because of the flavor) (I double checked with Gabe. He confirmed non-EVOO. He said Trader Joe’s Spanish olive oil was fine. you are looking for neutral flavor) 

  • 2 ounces (about ½ cup) peeled garlic cloves (I like to add a little bit more, since I do like garlic, but this is a personal choice)

  • 2 ounces (about ½ cup) raw peanuts (if you have roasted ones, add them along with the sesame)

  • 2 ounces dried chiles, stemmed, seeded: guajillo and/or cascabel chiles with a few arbol chiles (this is for some heat, so add them to taste) (start with 10, toast extra and add more to taste)

  • 2 or 3 tablespoons toasted sesame seeds

  • 2 tablespoons vinegar (whatever your preference, this is just to add some acidity to the salsa and helps with the consistency

  • Salt to taste

Now, how to cook it? Read the following instructions:

Use a saucepan, heat the oil over medium to medium-low.  Add the garlic and peanuts (if you decided to use them).  Cook gently and keep stirring (this will prevent everything from getting them fried), until the garlic is soft and the peanuts are slightly golden (again, if you decide to use them), about 10 minutes, depending on the temperature of your oil.  

Add the chiles and sesame and stir until they release a toasty aroma (one minute or two - WARNING: DON'T LET THE CHILES BURN OR YOUR SLASA WILL BE BITTER AND, NO BUENO), then add the vinegar, 1/4 cup water (this is important, I know is tempting use chicken broth, but does not work) and salt to taste.  Stir until everything is well combined, then remove from the flame and let cool.

Once cooled, put them in a blender (or, if you have a molcajete, you will be my hero), pulse the mix until the chiles, garlic and peanuts are in small pieces (this salsa needs to be chunky, not liquid).  Imagine the texture of the chile oil for chinese food. Once done, put it into a jar stored in the refrigerator.

The result should be a dark kinda of paste.

Let me know how it did go, I will be curious to try it...!

Have a good day brother,

-- 

Best,

--

Gabriel A. Zaldivar


Senor Böner’s Salsa Macha with a Sasha Grey Influence

1.5 cups neutral, non extra virgin olive oil or avocado oil.

2 oz bag of Guajillo (remove stems and seeds)

2 oz bag of Chile de Arbol (leave the seeds in. Typically come de-stemmed)

28 g bag of sesame seeds

55-60 g of fresh garlic. about 18 cloves

1 teaspoon Morton K Salt

Heat oil over medium-low heat. about 250ºF. Cook the garlic until soft. It is more like “confit” than a fry. Move the garlic your blender.

Next, fry your chiles in batches, about 2 minutes each. moving to the blender as you go.