Brazil Nut Free Salsa Macha
Salsa macha is one of those condiments that quietly transforms everything it touches — smoky, nutty, a little spicy, and deeply savory all at once. This version layers three types of dried chiles, fried garlic, toasted sesame seeds, and golden peanuts in hot oil to build a coarse, spoonable sauce with serious depth. The technique is all about patience and timing: each ingredient gets its own moment in the oil so nothing burns and every element contributes its best flavor. A splash of apple cider vinegar and a pinch of oregano round it out with just enough brightness to keep things balanced. For anyone navigating tree nut allergies, this recipe is a natural fit — peanuts are the only nut in play here, and there's no brazil nut or tree nut ingredient anywhere in the mix. Spoon it over eggs, grilled meats, roasted vegetables, tacos, or honestly just eat it straight off a chip. Once you have a jar of this in the fridge, 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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