Anti Inflammatory Salsa Macha

Total time35 min

Prep time10 min

Cook time15 min

This bold, chunky chile oil condiment gets its depth from a trio of toasted dried chiles fried right in avocado oil until they turn deeply fragrant and toasty. Golden fried garlic, crunchy peanuts, and toasted sesame seeds get pulsed in for texture, so every spoonful has that perfect mix of crispy bits suspended in richly spiced oil. A splash of apple cider vinegar and a pinch of dried oregano round out the flavor with a little brightness and earthiness against all that toasted, smoky heat. It comes together in one pan and one blender, then keeps for weeks in the fridge, ready to spoon over eggs, roasted vegetables, grain bowls, or grilled meats whenever you want an instant flavor boost. Garlic, chiles, and oregano all bring naturally anti-inflammatory character to the mix, which makes this a smart, flavor-packed condiment to keep in regular rotation on an anti-inflammatory plate.

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Ingredients

8 servings

1 cup neutral oil (such as avocado oil or sunflower oil)
Chosen Foods Oil Avocado Refined - 250 Ml Great Value Refined Avocado Oil 25.5 fl oz Lowes Foods Avocado Oil
Laura Lynn Avocado Oil
Field Day Refined Avocado Oil
See all
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
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.

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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