Salsa Macha Onions

Name: Salsa Macha Onions
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1/4 cup avocado oil; 10 ea chiles de arbol; 4 ea garlic cloves (peeled ); 2 ea red onions (thinly sliced ); 1/3 cup lime juice; 1 tsp dried Mexican oregano; To taste kosher salt; To taste black pepper (ground)

Updated on August 30, 2025 by Villa Cocina

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Salsa Macha Onions combines two Mexican classics: pickled onions and Salsa Macha. Thinly sliced red onions are infused with the bold, roasted flavor of Salsa Macha, then finished with a squeeze of lime juice and a sprinkle of oregano, creating a perfect balance of spicy, tangy, and sweet.

I’m always on the lookout for easy condiment ideas to elevate Mexican classics like carnitas, tacos, tortas, gorditas and more. This recipe is a staple on my menu – it’s a simple yet flavorful addition that makes every dish better.

Ingredients

Avocado oil: Neutral in flavor, with a high smoke point, ideal for cooking.
Chiles de arbol : Salsa Macha is traditionally crafted with Chiles de Arbol as the star ingredient, occasionally complemented by other dried peppers, but always showcasing the bold, vibrant flavor of Chiles de Arbol, which add a spicy kick.
Roasted Garlic: Transformed by heat, garlic’s pungency gives way to sweet, mellow flavors with nutty undertones and a hint of smokiness, adding depth and complexity to dishes.
Red Onions: Mild and sweet, with a unique ability to absorb flavors while retaining their crunchy texture, even after pickling.
Lime Juice: Essential for pickling, its acidity perfectly balances sweet and spicy flavors, making it a true flavor booster.
Mexican Oregano: Earthy and slightly bitter, with a deep, floral aroma.

How to make Salsa Macha Onions

Toasting

Heat oil in a small pan over medium-low heat. Toast the peppers, stirring constantly, until fragrant (about 20 seconds). Remove the peppers immediately to prevent burning. Continue roasting the garlic, until golden brown. Remove the garlic and turn off the heat. Let the oil cool down completely.

Molcajete

In a large molcajete, combine the toasted chiles, roasted garlic, and 1/2 teaspoon of salt. Using the pestle, mash the mixture into a smooth paste. Then, add the cooled oil to the molcajete and mix until well combined with the pestle.

Add half of the onions, along with all of the lime juice, oregano, salt to taste, and pepper to the molcajete. Mix until the onions are fully coated with the salsa.

Let them stand for a few minutes, allowing them to soften and shrink. Then, add the remaining onions and mix until they’re also evenly coated with the salsa.

Add onions to salsa macha with additional ingredients

Taste and adjust the seasoning as needed, adding more salt or lime juice to taste.

Recipe Video Tutorial

Below is my easy to follow video tutorial on how to make these Salsa Macha Onions.

Youtube Video Tutorial on How to make Salsa Macha Pickled Onions.

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Why Use A Molcajete?

I cherish using my molcajete because it keeps me connected to my heritage. And if you’re new to molcajetes, wondering what the fuss is about? Trust me, everything tastes exponentially better in one – it’s a game-changer!

I still remember asking myself years ago, “What’s the magic behind my molcajete?” The answer lies in its gentle yet powerful grinding process, which releases the natural oils and flavors of ingredients. This ancient tool enhances flavors, adds texture, and keeps the essence of the dish.

Molcajete Recommnedation

I’m obsessed with my 9-inch Molcajete from Masienda – its size and volcanic rock construction make it perfect for big batches and hearty recipes. Plus, its authentic Mexican craftsmanship (made in Puebla, Mexico) adds a touch of tradition to every dish.

Don’t have a Molcajete?

If you don’t have a molcajete, no worries! Simply transfer the roasted garlic, toasted chiles, and cooled oil to a blender and process until coarsely chopped.

Then, in a non-reactive bowl, combine the onions, lime juice, oregano, salt, pepper, and the blended mixture. Mix everything together until well combined. Finally, adjust the salt and lime juice to taste.

Tips

When preparing this recipe, be sure to use non-reactive bowls, such as glass or ceramic ones, to prevent the high acidity from reacting with the material.
Give the onions a taste and adjust the salt as needed. If it needs a bit more brightness, add a squeeze of fresh lime juice.
Avoid using pre-squeezed or bottled lime juice, as it can lack the vibrant, citrusy flavor that fresh limes provide.

How to store

Transfer leftover onions to an airtight glass container, such as a mason jar. Store in the refrigerator for up to 5 days.

Remove the stored onions from the refrigerator 15 minutes before using to allow them to come to room temperature. After use, promptly return them to the refrigerator to maintain their freshness and safety.

Note that this recipe is not suitable for freezing.

More condiments to try:

FAQs : Your Questions Answered

Q: What type of onions are best for this recipe?

A: Red onions are my first choice, but white onions are a suitable substitute.

Q: How spicy is this salsa?

A: This salsa is very spicy, as it’s based on salsa macha, similar to a chili oil. The chilis pack an intense heat, comparable to cayenne peppers.

Q: Can I adjust the level of spiciness to my liking?

A: Yes, you can adjust the level of spiciness to your taste by reducing the number of peppers to 1 or 2. You can also remove the seeds, but be sure to wear kitchen gloves to protect your hands.