🌮🔥 Happy Taco Thursday, Fam! 🔥🌮

We just got back from Baja Sur, and let’s just say we came home changed. Every taquería, every roadside stand, every vibey little spot had one thing in common: Salsa Macha on the table like it was law.

This stuff is wild — smoky chiles, crunchy nuts and seeds, a little sweetness, and a slow-building heat that makes everything taste better. Tacos? Yes. Eggs? Absolutely. Burgers, bowls, pizza at 1 a.m.? Say less.

Once you make it, you’re going to start putting it on things just to see how good it gets. Spoiler: it always gets better.

👇 Slide down to meet your new kitchen superhero.

Cheers & hot sauce!
~ The Taco Tuesday Crew 🌶️✨

🌶️ Fun Fact: Salsa Macha originated in Veracruz, Mexico, blending dried chiles with nuts and seeds. Inspired by Middle Eastern flavors, it became Mexico’s nutty, crunchy, smoky table staple.

½ cup peanuts
2 tbsp sesame seeds
⅓ cup pumpkin seeds
2 cups grapeseed oil
8 dried morita chiles
8 dried pasilla chiles
12 garlic cloves
1 tbsp apple cider vinegar
2 tbsp grated piloncillo AKA Mexican brown sugar (Sub Raw Brown Sugar)
Salt and pepper to taste

1️⃣ Toast Time:
Grab a comal or skillet and let those peanuts, sesame seeds, and pumpkin seeds get golden, toasty, and extra fragrant — about 5 minutes. Set ’em aside like the treasures they are.

2️⃣ Chili Sizzle:
Heat up the grapeseed oil in a heavy pot. Add your chiles and whole garlic cloves and fry until they puff up and turn that deep, moody brown — 2 to 3 minutes. Scoop them out, but keep that gorgeous chile oil in the pot.

3️⃣ Smash Session:
In your molcajete (or whatever gets the job done), toss in the toasted nuts, seeds, fried chiles, garlic, piloncillo, apple cider vinegar, salt, and pepper. Mash it all together until you hit your dream texture — chunky, smooth, or right in the middle.

4️⃣ The Glossy Finish:
Pour that reserved chile oil back into the mix and stir until everything becomes glossy, spicy magic. Taste. Adjust. Have a moment.

5️⃣ Cool It Down:
Let your salsa macha chill completely before popping it in the fridge — if you don’t eat half of it by “accident” first.

WATCH the VIDEO!