Caffeine Free Salsa Macha
Smoky, nutty, and deeply complex, this Mexican chile oil is one of those condiments that makes everything it touches taste better. Three types of dried chiles — ancho, guajillo, and chiles de árbol — are gently fried in neutral oil until toasty and fragrant, then blended with golden garlic, peanuts, sesame seeds, and a splash of apple cider vinegar. The result is a chunky, spoonable sauce with layers of heat, richness, and a subtle tang that store-bought hot sauces simply can't replicate. Every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out — this one works exactly as written. The technique is all about patience and temperature control: keeping the oil at a gentle shimmer rather than a raging boil lets each ingredient develop flavor without burning. Pulse it just enough to keep the texture coarse and rustic, because that chunky consistency is what makes it so satisfying spooned over eggs, tacos, grilled vegetables, or a simple bowl of rice. 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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