Gelatin Free Salsa Macha
Rich, smoky, and deeply satisfying, this Mexican chile oil is the kind of condiment that makes everything it touches taste better. Dried anchos, guajillos, and chiles de árbol are gently fried in neutral oil until toasty and fragrant, then blended with golden garlic, peanuts, and sesame seeds into a chunky, spoonable sauce that's bold without being one-dimensional. The apple cider vinegar adds just enough brightness to balance all that deep, roasted richness. Many store-bought chile sauces and condiments sneak in gelatin or other animal-derived thickeners to achieve body and texture — here, the natural oils from the chiles, peanuts, and sesame do all that work on their own. The technique is straightforward: fry each component separately so nothing burns, then pulse everything together just until coarse and textured. Spoon it over eggs, grilled vegetables, tacos, rice, or honestly anything that needs a little life. Once you have a jar of this in your fridge, you'll find yourself reaching for it constantly.
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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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