This sauce is known is Mexico as salsa Macha. A few months ago I had the pleasure of collaborating on a dinner with a Mexican chef called Rodrigo.. the idea is that he would share his knowledge of Mexican cuisine and we would create a couple of dishes each.

Rodrigo was in charge of all of the salsas (sauces). One of them BLEW my mind! I couldn’t believe I had never tried this sauce before, it was simply delicious and pretty simple to make.

The traditional salsa Macha is made using ‘Chile de arbol’ (a super spicy Mexican chilli). Rodrigo gave me the ingredients for the sauce and I started experimenting to find the perfect amount of each ingredient. The following recipe is therefore my own version of the Mexican salsa Macha.

I’m calling it the best chilli sauce because at the moment it is, in my mind at least, the best! Ive been using it at private dinners and even at my ramen workshops to top the ramen and the feedback has been incredible. If you make this recipe you will soon see what all the hype is about!

Here it is!


Salsa Macha

50g lightly roasted peanuts (1/2 cup)
30g korean chilli flakes (6 tbsp)
30g fresh garlic (roughly chopped)
4 tbsp toasted sesame oil
8 tbsp extra virgin olive oil
1 tsp pink himalayan salt
1 tsp ground cumin
1 tsp panela sugar
1/2 tsp ground cinnamon


1. On a medium heat, heat up a frying pan with 8 tbsp of olive oil, when the oil is warm add the garlic and cook for 2-3 minutes until light brown.

2. Add the chilli flakes, spices, salt and cook for another 2 minutes.

3. Transfer the mix from the frying pan into a food processor, add the roasted peanuts and pulse the blender to break the peanuts into little pieces.

4. Add the panela sugar and the 4 tbsp of toasted sesame oil and process again for around 10 seconds, you want to make sure you don’t blend the peanuts into a to smaller pieces, keep some consistency.

5. Store outside the fridge and use on EVERYTHING!



Please let me know how you get on if you make the recipe in the comments!