Eggless Salsa Macha
This deeply flavored Mexican condiment is built entirely from dried chiles, garlic, peanuts, sesame seeds, and good oil — no eggs anywhere in sight, which makes it a naturally safe and satisfying option for anyone avoiding them. The magic happens in a single small saucepan, where each ingredient gets its moment in hot oil: garlic blisters to golden, peanuts turn fragrant and nutty, sesame seeds toast in seconds, and the chiles — ancho, guajillo, and árbol — bloom into something smoky, complex, and just a little fiery. A splash of apple cider vinegar and a pinch of sugar balance everything out before it all gets pulsed into a chunky, spoonable texture that clings beautifully to whatever you put it on. This is the kind of condiment that makes a plain taco feel like a restaurant meal, and it's equally at home drizzled over roasted vegetables, stirred into rice, or spooned straight onto eggs — other people's eggs, of course. The fact that it keeps in the fridge for up to three weeks means you can make a jar on Sunday and reach for it all week long without any effort. It's bold, it's versatile, and once you have a batch on hand, you'll wonder how your kitchen ever functioned without it.
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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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