PINCHE
SALSA MACHA
Discover the authentic flavor experience of Mexico from the comfort of your house
Choose your type of salsa
Salsa Macha for Every Taste
Salsa macha with grasshoppers
Grasshoppers
3 chiles: morita, ancho, and árbol
Exotic and spicy flavor
Salsa macha with chile morita
Chile Morita
Pumpkin seeds
Smoky flavor with a crunchy
texture
Salsa macha with chile de árbol
Chile de Árbol Intense heat
Classic and bold touch
Choose your favorite salsa macha
Discover the 3 stars of our kitchen!
Mildly
spicy
spicy
Very
spicy
Discover more about Pinche Salsa
and our recognition in the USA
Mexican Chili
How to Make Salsa Macha?
Salsa Macha is a bold mexican chili oil made with dried chiles, garlic, seeds, nuts, and oil. It originated in Veracruz, Chiapas, and Oaxaca — regions where indigenous and spanish culinary traditions blend. Ingredients like morita, ancho, and árbol chiles are toasted, mixed with garlic, sesame seeds, and peanuts, then fried in oil to create a spicy, crunchy, and deeply flavorful salsa.
Some versions, like our grasshopper salsa, even include toasted insects — a beloved, protein-rich ingredient in traditional mexican cuisine.
Handmade and packed with flavor, Salsa Macha is perfect on tacos, meats, eggs, snacks… or just about anything.
Ingredients
Salsa Macha: Ingredients & Method
To make Salsa Macha, you’ll need dried chiles like ancho, guajillo, or chile de árbol (for extra heat). The chiles are toasted to enhance flavor, then blended with garlic, nuts, and seeds like sesame or peanuts.
These ingredients are then gently fried in hot oil — usually canola, though other neutral oils work too — until perfectly toasted.
Some recipes include extras like oregano, vinegar, or a touch of sugar.
The key? Use top-quality ingredients — and always cook with love.
Dishes with salsa macha
What Do You Eat with Salsa Macha?
The versatility of Salsa Macha extends beyond Mexican dishes. Mendez says it goes well with all savory foods, from pasta and pizza to tacos and garnachas (fried corn tortillas crowned with meat, beans, cabbage, salsa, and cheese).
Drizzle Salsa Macha on your scrambled eggs, a halved avocado, or corn on the cob. You can also whisk the condiment into salad dressing, slather a little on your turkey sandwich, or brush it on roasted veggies. “I even eat it on sushi,” Mendez says.
Real flavor, bold roots.
We grew up around vibrant markets, smoky chiles, and generations of cooks who didn’t follow trends — they followed flavor. That same spirit inspires our sauces. They’re handmade with premium ingredients, using techniques passed down from grandmothers who knew that food isn’t just food — it’s memory, connection, and love.
From tacos and tamales to pizza and pasta, our salsas aren’t just toppings — they’re the soul of your dish.
Get All 3 Pinche Salsas Macha
Only $35
Questions
Frequently asked questions
1. How spicy are the sauces?
Our sauces vary in heat level:
- The chile de árbol salsa is the spiciest.
- The chile morita has a mild, smoky heat.
- The grasshopper salsa offers a balance between bold spice and exotic flavor.
2. Does the grasshopper salsa taste “weird”?
Not at all! the grasshoppers add a toasty, crunchy flavor similar to nuts. it’s a unique and delicious experience.
3. How long does the sauce last after opening?
If kept tightly sealed and refrigerated, it lasts about 2 to 3 months without losing flavor or texture.
4. Do the sauces contain preservatives or artificial ingredients?
No. all our sauces are 100% natural, with no artificial preservatives or additives. only real, quality ingredients.
5. What dishes can i use macha sauce with?
Traditional chilies
Discover the authentic taste
of Mexico in every spoonful
Made with traditional chilies and high-quality ingredients,
our salsa macha will add the perfect touch to your dishes.