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How to make a milder version of a Salsa Macha with Guajillo Chiles

If you are not familiar with Salsa Macha, the sauce is a HOT and oily sauce made from dried out chiles, typically chiles de arbol. IT’S WONDERFUL and AMAZING, however I wanted to give you a milder and less fatty option using guajillo dried chiles which are one of my favorite chiles ever.

This salsa is great to put on top of tostadas, quesadillas, seafood, steak, and many other dishes; it refrigerates well so you don’t have to worry about storage.


  • ¼ cup pine nuts

  • 3 dried chiles guajillo, seedless

  • 1 dried chile ancho, seedless

  • 1 dried chipotle, seedless

  • 3 garlic cloves

  • 1 ½ tsp kosher salt

  • 3 tablespoons of avocado oil or any other neutral oil

  • ½ cup water

  • The juice of ½ lime


  1. Use a large pan to heat the oil in a medium flame, once the pan is hot toast all the chiles at once 1 minute per side. You must be quick because more time that that will produce a bitter sauce and you don’t want that. Remove the chiles and reserve.

  2. Use the same pan and oil to add the garlic and pine nuts, move them around for about two minutes until the pine nuts get golden brown.

  3. Add chiles, pine nuts, garlic, and the rest of ingredients to a blender or food processor and pulse until you end up with a paste-like mixture.

  4. Bottle the sauce in an airtight glass container and enjoy!

My favorite use for this salsa is my salmon tostada, give them a try!


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