Beef Free Salsa Macha
This deeply flavored Mexican condiment is built entirely from dried chiles, toasted nuts, seeds, and fragrant oil — and it delivers a smoky, nutty, slow-building heat that makes just about everything taste better. Three types of dried chiles — ancho, guajillo, and chile de árbol — each bring something different to the party, from fruity depth to bright spice, and frying them briefly in hot oil coaxes out every bit of that complexity. Garlic, peanuts, and sesame seeds get their own turn in the oil too, so by the time everything hits the blender, the flavor is already layered and rich. A splash of apple cider vinegar and a pinch of sugar balance the heat without dulling it, and the final texture is chunky and spoonable — rustic in the best way. It's naturally free from any animal proteins, so there's zero guesswork about what's in it; every ingredient is right there in the jar. Spoon it over eggs, roasted vegetables, tacos, or grilled fish, or just drag a warm tortilla through it straight from the fridge. Once you have a batch on hand, you'll find yourself reaching for it constantly.
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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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