Cinnamon Free Salsa Macha
Salsa macha is one of those deeply satisfying condiments that makes everything it touches taste more interesting — smoky, nutty, a little spicy, and rich with toasted depth. This version layers dried ancho, guajillo, and chile de árbol with golden-fried garlic, peanuts, and sesame seeds, all brought together in a fragrant neutral oil. The result is a chunky, spoonable sauce that belongs on eggs, tacos, grilled meats, roasted vegetables, or honestly just a piece of crusty bread. Many spice-forward sauces and condiments sneak in warming spices that can be hard to avoid, but this recipe keeps things clean — every ingredient is right there in the list, and none of them include cinnamon or any hidden blends that might carry it. The heat and complexity come entirely from the chiles themselves, plus the toasty, savory notes built by frying each component separately in hot oil. That step-by-step frying process is what gives this salsa its incredible layered flavor without relying on any spice shortcuts. A splash of apple cider vinegar and a pinch of dried oregano round out the flavor with just enough brightness and herbal lift. You pulse it coarse — not smooth — so every spoonful has real texture and presence. 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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