Citrus Free Salsa Macha
Salsa macha is one of those condiments that quietly transforms everything it touches — smoky, nutty, a little spicy, and deeply savory all at once. Three varieties of dried chiles get fried low and slow in neutral oil alongside garlic, peanuts, and sesame seeds, building layers of toasty, complex flavor that no store-bought hot sauce can replicate. The whole thing gets pulsed into a chunky, spoonable texture that's meant to be rustic, not refined. Many traditional versions of this sauce call for a squeeze of fresh citrus to brighten things up, but this recipe leans on apple cider vinegar instead — delivering that same acidic lift without any citrus fruit in sight. A pinch of dried oregano and a touch of sugar round out the balance beautifully. Spoon it over eggs, grilled meat, roasted vegetables, tacos, or honestly just eat it straight from the jar with a chip. 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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