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Macho Salsa

Macho Salsa

This Macho Salsa Recipe is not for the faint of heart. It is a twist on the Mexican Salsa Macha but with less spice and almond for crunch.

Do you have what it takes to try our Macho Salsa Recipe?

This is our spinoff on Mexico’s incredibly spicy and delicious Salsa Macha, which uses an array of peppers to get heat and peanuts for texture. Don’t worry, our variation isn’t quite as spicy because it is toned down with parsley and almonds. 

We lovingly dubbed this chimichurri like sauce “macho salsa” because it has a great kick to it from the spicy chili paste. We love using jarred Calabrian chili peppers packed in oil because of their fruity and intense nature but you can use what you have. Once you make it let it sit for 10 minutes. It helps for the flavors to come together. 

When do you use it? It’s so tasty it will be good on any protein or vegetable, but it’s especially great on something like pork, chicken or fish that are naturally more lean and need something to keep it moist. 

Try this Macho Salsa with Our Churrasco a la Parrilla, or Alita’s Roast Chicken

Macho Salsa

Recipe by Abuela's CounterCourse: SauceCuisine: MexicanDifficulty: Easy


Prep time


Cooking timeminutes


  • 1 cup parsley, roughly chopped   

  • 1 cup of Almonds, roughly chopped

  • 1 ¼ cup of extra virgin olive oil

  • 2 tablespoons of chili paste (I like crushed calabrian chili paste or Sambal Oelek) 

  • 3 green onions, thinly sliced

  • 3 garlic cloves, finely minced 

  • ½ teaspoon of salt and freshly cracked pepper

  • Juice of 1 lemon 

  • 1 tablespoon of white vinegar


  • Mix everything together in a bowl. Let it sit for 10 minutes and serve alongside your meal.