Chicken Free Salsa Macha
This deeply flavored Mexican condiment is built entirely from dried chiles, toasted peanuts, sesame seeds, garlic, and good oil — and it delivers a smoky, nutty, slow-burning heat that makes just about everything taste better. Three varieties of dried chiles — ancho, guajillo, and chile de árbol — each bring something different to the blend, layering earthy sweetness with bright heat and a subtle fruitiness. The technique of frying each component separately in the same oil is what sets this apart from a simple blended sauce; every ingredient gets its moment to bloom and develop before everything comes together in the blender. A few pulses keep the texture chunky and spoonable rather than smooth, which means you get real bites of toasted peanut and sesame in every spoonful. A splash of apple cider vinegar and a pinch of sugar round out the heat with just enough brightness and balance. Spoon it over eggs, roasted vegetables, tacos, or grilled fish — honestly, the list of things it improves is nearly endless. One batch keeps in the fridge for up to three weeks, so you'll always have something extraordinary 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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