Salsa Macha

Spicy, smoky, and peanut-infused, this salsa macha recipe brings tacos, tostadas, and burritos to life and adds an addictive kick to everyday recipes.

Course sauce
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Author Sharon Chen


  • 4 Roma tomatoes
  • 1 poblano pepper seeded
  • 1/2 cup peanuts toasted
  • 2 tablespoons white sesame seeds toasted
  • 1 clove garlic
  • 1/3 cup white onion sliced
  • 1/2 cup Kettle & Fire Chicken Bone Broth
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil


  1. Preheat oven to 350°F. Roast Roma tomatoes, poblano pepper, peanuts, and white sesame seeds together for 8-10 minutes.

  2. Place all prepared ingredients (except the olive oil) in a food processor or blender. Blend well.

Recipe Notes

This salsa can be stored in the fridge for up to 3 days. To store in the fridge for longer, cook the salsa in olive oil over low heat for 10 minutes. Let cool before putting into the fridge.