Cashew Free Salsa Macha
This smoky, deeply flavored Mexican condiment is built on a trio of dried chiles — ancho, guajillo, and chile de árbol — fried low and slow in neutral oil until they turn toasty and fragrant. Garlic, peanuts, and sesame seeds join the party in the same pan, each getting their own moment in the hot oil before everything is blended into a coarse, spoonable sauce that's equal parts crunchy, rich, and fiery. The texture is the real star here: chunky and rustic, not a smooth paste, so every spoonful delivers little pops of toasted nut and seed alongside that deep chile heat. A splash of apple cider vinegar and a pinch of sugar balance the whole thing out beautifully, giving it that addictive sweet-savory-acidic edge. For anyone avoiding cashews, this recipe is naturally in the clear — the only nut in the mix is peanuts, and every ingredient is straightforward and easy to verify. Drizzle it over eggs, tacos, grilled meats, or roasted vegetables, and it keeps in the fridge for up to three weeks, which means you'll always have something spectacular within arm's reach.
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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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