Hibiscus salsa macha

So excited to introduce you to one of my favorite condiments – Hibiscus Salsa Macha! Made with a blend of hibiscus flowers, chili peppers, toasted seeds, and other spices, this salsa packs a punch of flavor that will elevate any dish.

Whether you’re using it as a dip, a marinade, or a sauce, this salsa will surely add a unique and delicious twist to your cooking.

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What is salsa macha?

Salsa Macha is a traditional Mexican sauce made from a blend of dried chiles, nuts, seeds, and spices. It is typically mildly spicy and has a complex, smoky flavor. It can be used as a condiment for various dishes, such as tacos, tamales, or grilled vegetables, and it is also sometimes used as a marinade for meats (vegan meats or mushrooms).

The salsa is usually made by toasting the ingredients and grinding them into a paste. Some versions of salsa macha are also made with more oil or vinegar, which can preserve the sauce and give it a longer shelf life.

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Hibiscus salsa macha ingredients

  • Chiles de Arbol, these are the chiles that add the spice, omit or use less if you wish.
  • Chiles guajillo, you could substitute with chiles ancho or other dried chile.
  • Vegetable oil, I use avocado oil.
  • Hibiscus flower, hydrated. These are optional, but the tart and lightly acidic flavor it gives the macha is perfect.
  • Sesame seeds, raw pumpkin seeds
  • Piloncillo, you could omit or substitute with brown sugar.

How to make salsa macha step by step

  • Start by cleaning your dried chiles by removing the stems and seeds.
  • Begin by toasting the sesame seeds in a dry skillet over medium heat for about a minute on each side until they become fragrant. Be careful not to burn them. Remove the seeds from the skillet and place them in a bowl or jar.
  • Repeat with the pumpkin seeds and hibiscus. If the hibiscus flowers are whole, pulse them in the food processor (affiliate link) to chop them up. When done, put it in the jar or bowl with the toasted seeds.
  • Add one cup of vegetable oil to the pan, heat until it ripples, add the garlic, and deep fry until golden. Remove and set aside. Add the dried chiles and fry until they turn darker; remove and set aside. Let the oil cool down for a bit.
  • Combine the chiles, garlic, 1/4 cup oil, and salt in a blender or food processor (affiliate link). Blend until smooth. Pour this mix into the jar with the hibiscus and seeds, and add the oil to the pan.
  • Taste the sauce and adjust the seasonings as needed.

Tips and variations

  • Use quality ingredients: To make the best salsa macha, use fresh, high-quality ingredients, such as dried chiles that are pliable and fragrant, and avoid using old or stale ingredients.
  • Toast the seeds: Toasting them helps to bring out their flavors and gives the salsa a deeper, more complex taste.
  • Adjust the heat to your preference: Salsa macha can be quite spicy, so adjust the amount of chiles used to suit your taste.
  • Add acidity: Salsa macha can be a bit heavy with all the nuts and seeds; if you feel this is your case, add a little acidity to brighten it up. You can use lime juice or vinegar to achieve that; hibiscus must do the trick.

  • Experiment with different types of chiles: Different types of chiles will give the salsa macha different flavors and heat levels, so feel free to experiment with different varieties to find the combination that you like best.
  • Let it sit: Once you’ve blended the salsa, let it sit for a little while to allow the flavors to meld together. The flavor will be even better the next day.
  • Store properly: Store the salsa macha in an airtight container and in the refrigerator for up to a week to maintain its freshness and flavors.

Best ways to use hibiscus salsa macha

  • As a dip for chips or tortillas
  • As a marinade for grilled meats or fish
  • As a topping for tacos, burritos, or enchiladas, sopes
  • As a sauce for eggs or breakfast dishes
  • As a dressing for salads or slaws.
  • It’s a versatile sauce; mix it with mayo for a spicy vegan mayo or with cream cheese to make a spicier version of a traditional dip.
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Best way to store macha

The best way to store salsa macha is in an air-tight container in the fridge. This salsa will last up to two months in the refrigerator.

Other authentic Mexican salsas you will love

Authentic salsa verde
Salsa verde, two ways
Enchilada sauce
Salsa molcajeteada
Two ingredient Mexican salsa
Creamy avocado salsa

Frequently asked questions

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow me on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

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Hibiscus salsa macha

Oone of my favorite condiments – Hibiscus Salsa Macha! Made with a blend of hibiscus flowers, chili peppers, toasted seeds and other spices, this salsa packs a punch of flavor that will elevate any dish.
Whether you're using it as a dip, a marinade, or a sauce, this salsa is sure to add a unique and delicious twist to your cooking.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course salsa
Cuisine Mexican
Servings 3 cups
Calories 265 kcal

Equipment

  • Food processor or blender
  • Frying pan
  • Slotted spoon

Ingredients
  

  • 5 chiles de Arbol
  • 5 chiles guajillo
  • 1 ¼ vegetable oil
  • 3 garlic cloves
  • ½ cup hibiscus flower hydrated
  • ½ cup sesame seeds raw
  • ¾ cup pumpkin seeds
  • 1 teaspoon piloncillo
  • 2 teaspoons kosher salt

Instructions
 

  • Start by cleaning your dried chiles by removing the stems and seeds.
  • Begin by toasting the sesame seeds in a dry skillet over medium heat for about a minute on each side until they become fragrant. Be careful not to burn them. Remove the chiles from the skillet and place them in a bowl or jar.
  • Repeat with the pumpkin seeds, and hibiscus. If the hibiscus flowers are whole, pulse them in the food processor (affiliate link) to chop them up. When done, put it in the jar or bowl with the toasted seeds.
  • Add one cup of vegetable oil to the pan, heat until it ripples, add the garlic, and deep fry until golden. Remove and set aside. Add the dried chiles and fry until they begin to turn a darker color; remove and set aside. Let the oil cool down for a bit.
  • Combine the chiles, garlic, 1/4 cup oil, and salt in a blender or food processor (affiliate link). Blend until smooth. Pour this mix into the jar with the hibiscus and seeds, and add the oil to the pan.
  • Taste the sauce and adjust the seasonings as needed.

Notes

You can adjust the spiciness of the salsa by adding more or less dried chiles, or you can substitute some of the chiles with milder varieties.
You can use the salsa macha immediately or transfer it to an airtight container and refrigerate it for up to a week.

Nutrition

Serving: 2tablespoonsCalories: 265kcalCarbohydrates: 15gProtein: 10gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.01gSodium: 1562mgPotassium: 391mgFiber: 6gSugar: 4gVitamin A: 1888IUVitamin C: 3mgCalcium: 264mgIron: 6mg
Keyword chile seco, pepitas, salsa macha

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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