Almond Free Salsa Macha
Rich, smoky, and deeply complex, this Mexican condiment is built on layers of dried chiles — ancho, guajillo, and chile de árbol — fried low and slow in neutral oil until they turn toasty and fragrant. The result is a chunky, spoonable sauce that belongs on eggs, tacos, grilled meats, roasted vegetables, or honestly just a piece of crusty bread. Peanuts and sesame seeds bring nuttiness and body without a single almond in sight, making this a safe and satisfying choice for anyone navigating tree-nut restrictions. The frying process is where the magic happens: each ingredient — garlic, peanuts, sesame, chiles — gets its own moment in the hot oil, building flavor at every step before everything comes together in the blender. A splash of apple cider vinegar and a pinch of oregano cut through the richness and give the finished salsa real brightness. It blends up coarse and textured, not smooth, so every spoonful has something to bite into. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- 1 cup neutral oil (such as avocado oil or sunflower oil)
- 4 dried ancho chiles, stems and seeds removed, torn into pieces
- 3 dried guajillo chiles, stems and seeds removed, torn into pieces
- 2 dried chiles de árbol, stems removed
- 5 garlic cloves, peeled
- ⅓ cup raw peanuts
- 2 tbsp sesame seeds
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt, plus more to taste
- ½ tsp dried oregano
- ½ tsp sugar
Instructions
- 1
Pour the oil into a small saucepan and set over medium-low heat until the oil reaches about 300°F (150°C) — it should shimmer and move easily when the pan is tilted, but not smoke.
- 2
Add the garlic cloves to the hot oil and fry, turning occasionally, until golden and lightly blistered on all sides, about 3–4 minutes. Watch closely, as garlic can brown quickly. Remove the garlic with a slotted spoon and set aside.
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