Carrageenan Free Salsa Macha
Rich, smoky, and deeply complex, this Mexican chili oil is the kind of condiment that makes everything it touches taste better — from scrambled eggs to grilled meats to a simple bowl of rice. Three varieties of dried chiles — ancho, guajillo, and chile de árbol — are flash-fried in neutral oil to coax out their toasty, fruity heat before being blended into a chunky, spoonable sauce with golden garlic, peanuts, and sesame seeds. The result is layered and bold, with a slow-building warmth that keeps you coming back for one more spoonful. For anyone navigating carrageenan-free eating, store-bought chili sauces and flavored oils can be surprisingly tricky territory, since thickeners and stabilizers often sneak into commercial products. This recipe sidesteps all of that by relying entirely on whole dried chiles, raw nuts, seeds, and a splash of apple cider vinegar — nothing processed, nothing hidden. A quick pulse in the blender keeps the texture rustic and satisfying rather than turning it into a smooth paste. 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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