Black Pepper Free Salsa Macha
Rich, smoky, and deeply satisfying, this Mexican chile oil is built on layers of toasted dried chiles, golden-fried garlic, crunchy peanuts, and nutty sesame seeds — all suspended in a glossy, fragrant oil. The beauty of making it from scratch is that you control every single ingredient, which matters a lot when you're avoiding a spice that sneaks into so many store-bought condiments and sauces. Each component gets its moment in the hot oil, developing a toasty depth that you simply cannot get from a jar off the shelf. A quick pulse in the blender keeps the texture chunky and rustic, so every spoonful delivers a little crunch alongside that slow, complex heat from the ancho and guajillo chiles. The apple cider vinegar and a pinch of sugar balance the richness just enough to make this wildly versatile — spoon it over eggs, tacos, grilled vegetables, rice, or honestly anything that needs a flavor upgrade. It comes together in under 30 minutes and keeps in the fridge for up to three weeks, so one batch goes a long, long way.
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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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