Dairy 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 process of frying each component separately in that 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 things balanced. Because the entire recipe relies on whole, unprocessed ingredients and a neutral oil, there's nothing hidden to worry about — no butter, no cream, no dairy of any kind sneaking in. The result is a condiment that punches way above its weight, equally at home drizzled over eggs, tacos, roasted vegetables, or a simple bowl of rice. Make a jar on the weekend and you'll find yourself reaching for it every single day.
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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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