Chestnut Free Salsa Macha
This 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 get their own turn in that same infused oil, each one developing a golden, nutty depth before everything gets pulsed together into a chunky, spoonable sauce. The result is smoky, a little spicy, and rich in a way that makes you want to drizzle it over absolutely everything. Because the recipe relies on dried chiles, peanuts, and pantry staples rather than any tree nuts, it's naturally free from chestnut and chestnut-derived ingredients — no label-scanning required. The apple cider vinegar adds just enough brightness to cut through the richness, while oregano and a pinch of sugar round out the complexity. Keep a jar in the fridge and you'll find yourself reaching for it on eggs, tacos, grilled meats, roasted vegetables, and honestly just good crusty bread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!