Salsa Macha Recipe (and Bowls)! (2024)

Introducing Salsa Macha! Salsa Macha is a flavorful Mexican salsa, that hails from Veracruz, made with dried chilies,pumpkin seeds,sesame seeds, garlic, shallots and olive oil. Smoky, deep and flavorful, use it as you would a salsa or use it as a flavorful marinade. With a video!

The quieting of the mind is a political act. ~Jack Kornfield, The Wise Heart – page 358

I’m so excited about this recipe for Salsa Macha! Last week while visitingthe little town of San Pancho (in Mexico) Istumbled uponit atthe local farmers market- and it was something I’ve never seen before… Salsa Macha!

It literally blew my mind, it was that good! After asking a million questions to the sweet woman who made it, I took a few notes, bought a few jars, and couldn’t wait to replicate it and share it with you.

Today I’ll show you how to make Salsa Macha and then, with this we can create this deliciousSalsa Macha Bowl! The bowl can be made with chicken or tofu.

Salsa Macha Video

What is Salsa Macha?

Salsa Macha is a Mexican salsa, made with dried chilies, nuts, seeds, and olive oil. Flavorful,yet not overly spicy– it can be used inso many different ways – as a marinade for meats and tofu, a flavorful sauce, a flavor booster for soups, eggs or roasted veggies or a condiment for tacos and grilled meats.

Best of all it’s very quick and easy to make and the mild dried chilies, called Guajillo Chili Peppers, can be found in mainstream grocery stores. Yay!

What does Salsa Macha taste like?

Salsa Macha tastes earthy, nutty and full-flavored with a subtle smoky heat that does not overpower.

What you’ll need:

1. olive oil
2. raw nuts or seeds- pumpkin seeds, sunflower seeds, peanuts or almonds
3. garlic cloves
4. shallot
5. Dried Guajillo Peppers -or sub other dried chile – chile de arbol, chile negro, ancho chilies, etc.
6. vinegar
7. toasted sesame seeds ( optional)

How to make Salsa Macha!

1. Heat oil in a skillet or large saucepan, and add garlic, shallot and nuts, and stir until golden brown, then add dried crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes. Add salt and vinegar and coriander.
2. Place all in food processor and pulse until all is finely chopped, but not overly smooth. Taste for spice and feel free to add chipotle powder to taste. I added about 1 teaspoon, start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.
3. Pour into a jar, and stir in toasted sesame seeds.

Should I refrigerate Salsa Macha?

Yes! Cover it with a layer of olive oil before storing the jar in the fridge. This will keep for 3-4 weeks.

How to use Salsa Macha:

• Make bowls ( see below)
• use in tacos, over quesadillas, or burritos as a condiment
• swirl into soups
• use in Buddha Bowls
• drizzle over eggs
• spoon over roasted veggies
• use as you would hot sauce or salsa!
• use as a marinade!!!

Here, I’ll show you how to use Salsa Macha in Mexican-Style Bowls that can be made on a sheet-pan with chicken or tofu. Today I’ve used both, for Brian and I.

In this simplesheet-pan recipe, chicken or tofu (or both) are baked alongside yams, bell peppers and onions. Make enough to feed your whole family ormake one serving, up to you! While it’s baking, whip up the flavorful Salsa Macha.

Serve on its own, or for heartier appetites, over brown rice, cauliflower rice, seasoned black beans, or greens with avocado, lime, and cilantro. Spoon a little Salsa Macha over top and sprinkle with sesame seeds.

A delicious, adaptable, healthy bowl that even your kids will like. (Remember this is not overly spicy!)

The BEST THING – leftovers can be heated up and repurposed into delicious tacos the next day. Store the Salsa Macha in an airtight jar in the fridge, with a ¼ inch layer of olive oil over the top and it will keep for several months.

Expert Tip:

You can also bake the tofu or chicken right in the Salsa Macho, using it as a marinade- but to save time here, I am having you make the salsa while the chicken is baking (instead of before). Feel free to make it ahead, or make it during the baking time… spooning it on during the last few minutes of baking or just spoon it over the bowl. It’s great either way.

Here below the bowl is made with Tofu.

And here it is with Chicken! Remember to save any leftovers and reheat them for tacos the next day. So good!

On the Homefront: While in Mexico, I got a year older. It was on the same day as the women’s march that happened around the country. Even in this tiny town, women gathered together and walked through the streets, smiling, proud, together, arm in arm. I was moved. I felt the powerful loving energy that flows when women unite.

Throughout history, women’s powerful loving energy has often been squashed by religion or culture. How threatening this must feel. But, it is my belief (and honestly, these days, I have few) that this loving heart energy is what is needed to unite and heal the whole world.

Look at cultures where women have very little power (like the Middle East) look at the chaos, the unbalance, the discord, the suffering. I often wonder, what would happen if women had a more balanced measure of power. I can’t help but feel that forgiveness, reconciliation and peace would inevitably follow.

I do know this- it is a fearful mind that drives us to build walls, keep ourselves safe, and separate us from others. It is the loving open heart thatshows us how similar we are, and connects us. I see this daily in my own marriage.

My thoughts often talkme out of loving, but my heart facilitates it.Shifting from my head to my heart has become my daily practice. I don’t always succeed, but I try.

Hope you are having a great week. Hope you give this Salsa Macha recipe a try….it is AWESOME!!!

xo

Other Salsa Recipes you may like:

• Fresh Tomatillo Salsa
• Fresh Peach Salsa
• Persimmon Salsa!
• Guacamole (three ways!)
• Poblano Pumpkin Seed Sauce
• Avocado Sauce (Vegan!)
• Vegan cilantro creme

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