Let’s be real—sometimes the best part of a meal isn’t the main dish itself… it’s what you drizzle on top. And that’s exactly where Salsa Macha steps in. This bold, smoky, nutty salsa is a staple in Mexican cooking, and once you make it at home, you’ll wonder how your grill sessions ever went without it.
Made with a blend of dried chiles, toasted garlic cloves, peanuts, and sesame seeds all simmered in hot oil, it’s like Mexico’s answer to Asian chili crisp—but with more attitude.
In this recipe, we’re layering it over steak and eggs with crispy golden potatoes for a flavor-packed skillet that’s perfect for Cinco de Mayo, brunch with a kick, or any weekend where you want to cook something a little different. At the same time, make no mistake—this post is all about the Salsa Macha. The rest? Just an excuse to spoon more of it onto your plate.
This whole meal is cooked over one of my favorite grills, the Breeo Y Series. This smoke-less fire pit is so many things all wrapped into one. A fire-pit turned grill, thanks to The Outpost attachment, means that cooking this meal is easy and enjoying it by the fire is even easier!
Post Sponsored by Breeo.
Table of Contents
- Why You’ll Love Salsa Macha
- Ingredients Round-Up
- Pro Tip: How to Pick the Best Chilis
- How to Make the Salsa Macha
- Steak & Eggs with Salsa Macha (Bonus Skillet)
- What to Serve with Salsa Macha
- This sauce is FYR!
- Leftovers & Storage
- More salsa
- FAQs for Salsa Macha
- Flavor X Fire & FOOD X Fire
- Salsa Macha (with Steak & Eggs) Recipe
Why You’ll Love Salsa Macha
Salsa Macha isn’t your typical tomato-based salsa—this one’s built on flavor, texture, and heat. First, you get crunchy bits of garlic, nutty richness from toasted seeds and raw peanuts, and a smoky backbone from a blend of guajillo chiles and chile de árbol. Then, it’s all soaked in a rich chile oil that’s just as good drizzled over tacos as it is spooned onto avocado toast or roasted sweet potatoes.
Even better, this version leans into that signature sweet heat, with a touch of sugar and apple cider vinegar to balance the spice. And the best part? You control the spice level. Want it fiery? Toss in more arbol chiles. Prefer a gentler burn? Cut it back and let the oil do its thing.
Not only is it versatile, but it also stores beautifully. Just keep a small jar in the fridge, and you’ve got instant flavor ready to go for whatever you’re cooking next.
If you’re looking for more reasons to drizzle that Salsa Macha on everything, check out my Best Breakfast Skillets—made for that kind of heat. Honestly, I could even see it leveling up one of my Best Salmon Recipes. The sweet heat and smoky crunch? Game changer.
Ingredients Round-Up
Let’s break it down into two parts: the Salsa Macha, and then the Steak & Eggs skillet that makes it shine.
- Salsa – Guajillo chiles, chile de árbol, garlic cloves, peanuts, and then sesame seeds. Everything gets soaked in plenty of oil—something neutral like canola oil, grapeseed oil, or vegetable oil works best to let the smoky flavors shine. Also, we’ll finish it off with a splash of apple cider vinegar, a pinch of sugar (white or brown sugar both work), and kosher salt to taste.
- Steak and Eggs Breakfast Skillet – You’ll cube up your favorite steak, toss it with Cowboy Butter seasoning and hot sauce, then pair it with golden brown potatoes and a few eggs cracked right into the pan. Simple, hearty, and built to hold up to that salsa heat.
Pro Tip: How to Pick the Best Chilis
When picking dried chiles for Salsa Macha, look for ones that are pliable and slightly glossy—not brittle or dull. Fresh, high-quality chiles undoubtedly give you the best flavor, color, and texture. If they feel like they’d snap in half, they’re probably too dry and past their prime. Grab the good stuff because you’ll taste the difference in every bite.
How to Make the Salsa Macha
Heat the Oil
First, preheat your Breeo or stovetop to medium heat, around 325F. Then, add your canola oil to a cast iron skillet or medium saucepan and bring it up to 250–275F. The goal here is low heat because we want to gently infuse not fry.
Meanwhile, in a large bowl, combine your guajillo chiles, chile de árbol, garlic cloves, peanuts, and then those tasty little sesame seeds. Once the oil is hot, pour the hot oil directly into the mason jar, over the top of all your Salsa Macha ingredients.
You’ll hear a satisfying sizzle and then smell that toasty aroma almost immediately. Let it steep for a few minutes as everything softens and flavors start to bloom.
Blend It Up
After the mixture has cooled slightly, transfer it to a blender jar or use an immersion blender to pulse it into your preferred texture. Go chunky for a rustic feel or blend smooth for a more refined Mexican chili oil—totally your call.
Stir in your apple cider vinegar, sugar, and a big pinch of kosher salt. Give it a taste and adjust the heat level with more chiles if needed. That’s your perfect blend.
Steak & Eggs with Salsa Macha (Bonus Skillet)
Now that your homemade salsa macha is done, here’s a bold and simple way to show it off.
Start by cubing your steak and tossing it with FYR BLK Hot Sauce. Then a healthy dose of Cowboy Butter seasoning. Fire up your skillet over medium-high heat, add a bit of oil (I actually spooned in some of my Salsa Macha for this), and sear the steak bites for about 1.5 minutes per side until perfectly browned. Set them aside.
In the same pan, toss in diced golden potatoes and cook until crispy on the outside, soft on the inside—about 15 to 20 minutes. Then add the steak back in and make little wells in the potatoes for your eggs. Crack ‘em right in and cook to your liking.
Just before you pull it off the heat, drizzle a few spoonfuls of your salsa macha right over the top and garnish with sliced scallions. It’s spicy, smoky, and insanely satisfying.
What to Serve with Salsa Macha
Honestly? Just about anything.
Serve it over grilled meats, roasted veggies, or breakfast dishes like this skillet. Spoon it over grilled shrimp, fold it into noodles, or also top off tacos and nachos. It’s also killer as a dip for tortilla chips, or spread on toast with cream cheese for something totally unexpected.
This isn’t just a spicy salsa—it’s a power move. Keep it on the table and watch it become your go-to topper for your favorite foods.
Get stoked for life
This sauce is FYR!
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Leftovers & Storage
Once your salsa macha has cooled, transfer it to a small jar or airtight container with a tight-fitting lid. It’ll keep in the fridge for up to 3–4 weeks—just make sure all the solids stay fully submerged in oil to keep everything fresh and safe to eat.
You can serve it cold straight from the fridge, but for max flavor, let it come to room temperature so all those toasty, smoky layers really open up. And honestly? The flavor just keeps getting better the longer it sits.
As for the steak and eggs, store any leftovers in an airtight container in the fridge for up to 3–4 days. When you’re ready to dive back in, reheat everything in a skillet over medium heat until warmed through. Give it another hit of salsa macha before serving—and boom, it’s just as good the next day.
More salsa
FAQs for Salsa Macha
This version uses guajillo chiles and chile de árbol for the perfect balance of smoke and heat, but you can sub in ancho chiles, chipotle peppers, or mix in dried chipotles if you want more depth. Feel free to experiment with different versions using what you have on hand.
It depends on how many arbol chiles you use. They’re where the real fire comes from. Start with fewer if you’re unsure—this salsa should hit the spice level sweet spot without blowing out your taste buds.
Go with a neutral oil like canola, vegetable, or grapeseed oil. Avoid strong oils like EVOO, which can overpower the umami flavor of the chiles and nuts.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Salsa Macha (with Steak & Eggs)
Ingredients
Steak:
- 12 oz Steak cubed
- 2 tbsp Cowboy Butter Seasoning
- 2 tbsp FYR BLK Hot Sauce
- Canola Oil as needed
Salsa Macha:
- 2 Guajillo Peppers
- 8-10 Chile de Arbol Peppers
- 3 Garlic Cloves
- 1/4 cup Peanuts
- 1 tbsp Sesame Seeds
- 1 tsp Apple Cider Vinegar
- 1 tsp White Sugar
- 2 cups Canola Oil
- Kosher Salt to taste
Eggs:
- 2 tbsp Salsa Macha
- 3-4 Fresh Eggs
- 1.5 cups Golden Potatoes diced
- Sliced Scallions for garnish
Instructions
Salsa Macha:
- Preheat a grill for medium heat (around 325F) for direct cooking.
- Heat up a cast iron skillet with your canola oil and bring the oil to 250-275F. Add your garlic, chiles, peanuts and sesame seeds to a large bowl and pour the hot oil over the top.
- Next, add this mixture to a blender or use an immersion blender to blend until chunky or smooth (your choice). Add in the rest of the ingredients for the salsa and stir together. Set to the side.
Steak, Potatoes and Eggs:
- Slather your cubed steak in FYR BLK Hot Sauce and generously season with Cowboy Butter Rub.
- Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
- Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
- Add the potatoes to the skillet and let cook for 15-20 minutes until they have browned and are crispy on the outside but soft on the inside. When done, add the steak back to the skillet and make 3-4 divots for the eggs.
- Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the Salsa Macha and sliced scallions over the top of the skillet and pull off to cool.
- Serve and enjoy!
