Celery Free Salsa Macha
This deeply savory Mexican condiment is built on layers of smoky dried chiles, toasted peanuts, sesame seeds, and golden-fried garlic — all suspended in rich, fragrant oil. The technique of frying each component separately in the same oil is what makes it so special, coaxing out maximum flavor before everything gets pulsed into a chunky, spoonable sauce. A splash of apple cider vinegar and a pinch of oregano round out the heat with just enough brightness and earthiness to keep you reaching for the jar again and again. Store-bought versions can be hit or miss, and ingredient labels aren't always transparent about what's actually in the bottle — making a homemade batch the smarter move. The whole recipe comes together with pantry-friendly dried chiles and a handful of simple staples, so there's nothing tricky to track down or swap out. Spoon it over eggs, tacos, roasted vegetables, grilled meats, or honestly anything that could use a little fire. It keeps in the fridge for up to three weeks, which means you'll have a serious flavor weapon on hand 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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