SALSA SECA – Smoky, Spicy, and Unapologetically Addictive

Salsa Seca – Chile Crisp Meets Salsa Macha

Introduction

I love chili crisp as much as the next person, but salsa macha has my heart. This salsa seca is what happens when the two worlds collide—bold, crunchy, smoky, spicy, and a little sweet. It’s packed with texture from the toasted seeds and fried aromatics, and layered with flavor from four different dried chiles ranging from earthy and smoky to fruity and sweet.

The best part? It keeps beautifully in your pantry, but if you’re anything like me, you’ll blow through a jar in no time.

Why This Salsa Seca Works

• Best of Both Worlds – Combines the texture of chili crisp with the depth of salsa macha.

• Layered Chile Flavor – Ancho, pasilla, guajillo, morita, and arbol for a full spectrum from sweet to smoky to spicy.

• Long Shelf Life – Stays good for weeks at room temp (if you can resist finishing it sooner).

• Endlessly Versatile – Put it on eggs, tacos, roasted veggies, noodles, grilled meats—you name it.

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Ingredients

YIELD: 1 quart

• 6g arbol chiles, whole (about 6–8 chiles)

• 25g morita chiles, seeded and stemmed (about 4–5 chiles)

• 30g guajillo chiles, seeded and stemmed (about 4–5 chiles)

• 35g pasilla chiles, seeded and stemmed (about 3–4 chiles)

• 85g ancho chiles, seeded and stemmed (about 6–7 chiles)

• 25g sesame seeds, raw (about 3 Tbsp)

• 30g fried shallot (about ¼ cup)

• 45g pumpkin seeds, raw (about ⅓ cup)

• 50g fried garlic (about ¼ cup)

• 50g corn tortilla, torn (about 1 small tortilla)

• 240g olive oil (about 1 cup)

• 10g Diamond Crystal kosher salt (about 2 tsp)

• 5g sugar (about 1 tsp)

• 5g chicken bouillon powder (about 1 tsp)

• 2g citric acid (about ½ tsp)

Instructions

1. Prep the Chiles – Preheat oven to 275°F (135°C). Spread chiles in a single layer on a sheet tray and bake for about 35 minutes, flipping halfway for even toasting. Let cool.

2. Fry the Tortilla – Heat oil over medium heat. Add tortilla pieces and cook until crispy, about 3 minutes. Remove and drain on paper towels.

3. Toast the Seeds – Add pumpkin seeds to the hot oil and cook until just turning golden, about 2 minutes. Add sesame seeds and toast for 1 minute more. Remove with a fine mesh strainer, reserving oil in pot.

4. Pulse the Mix – In a food processor, pulse toasted chiles until flake-like. Add seeds, fried shallot, fried garlic, tortilla, salt, sugar, bouillon, and citric acid. Pulse to desired texture.

5. Final Toast – Return mixture to reserved oil over medium heat and toast for 3–4 minutes until everything is crispy. Cool to room temp. Taste and adjust seasoning.

6. Store – Keep in an airtight container lined with paper towels at room temperature.

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Tools I Used

• Comal - for toasting chiles

• Food Processor – for pulsing chiles and seeds

• Heavy-Bottomed Pan – for even frying

Tips & Tricks

• Adjust the Heat – For a milder version, reduce or skip the arbol chiles.

• The Fried Shallot/Garlic Shortcut – Store-bought fried aromatics save time, but you can make them from scratch if you’re feeling ambitious.

• Make it Vegan – Swap chicken bouillon for mushroom or vegetable bouillon powder.

Make It & Show Me

If you make this salsa seca, I want to see it! Tag me @goatboyintl so I can share your creations.