There are so many variations of recipes for Salsa Macha, which is a salsa from the Veracruz region of Mexico. It has such a lovely flavour especially after a few days of everything blending together. It's delicious served on salad, smeared on tofu, over eggs, and avocados, over anything really.

Salsa Macha is made using a variety of peppers that are mild, so this is a flavourful condiment that is not spicy.

Most recipes use crushed peanuts as their main "nut", but you can use pumpkin seeds, sunflower seeds or any other nut or seed combination that strikes your fancy.


1 large ancho pepper

1 large guajillo pepper

3 cloves garlic chopped

1/4 cup sunflower or pumpkin seeds

1 TBSP sesame seeds

1 cup olive oil

1 1/2 tsp dried oregano

1 TBSP apple cider vinegar

1/2 tsp salt


Seed the peppers and chop them in about 1/2 cm pieces and set aside.

Place the olive oil in a small pot, add the garlic, and seeds to the pot, heat gently until the garlic starts sizzling and then begins to turn golden, - watch it carefully as it will continue to cook once you have turned the stove off, so just let it start getting golden and crispy looking, the seeds should also be turning golden at this point as well. 

Allow the pot to cool for a couple of minutes, and then add the peppers, and then ten minutes later add the remaining ingredients, - oregano, vinegar salt. Mix well and let cool fully. Place the ingredients in a blender and pulse, we want things to break down a bit, but not to blend completely into a puree.

The flavours will "mature" if allowed to rest for a while. 

This will store well in a sealed container in the fridge for 3 - 4 weeks.