Gluten 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. This version layers three types of dried chiles with fried garlic, peanuts, and sesame seeds in hot oil, building a coarsely ground sauce that's more texture than paste and more complex than anything you'll find in a jar at the store. Because it's made entirely from whole dried chiles, nuts, seeds, and oil, it's naturally free of gluten without any substitutions or workarounds required. The technique is straightforward: fry each component separately in the same oil so every ingredient picks up just the right amount of color and fragrance before everything gets blended together. A splash of apple cider vinegar and a pinch of oregano round out the heat and keep the flavors from feeling one-dimensional. Spoon it over eggs, grilled meats, roasted vegetables, tacos, or honestly just a bowl of rice — it makes everything taste like you put in way more effort than you did. Once you have a jar of this in the fridge, you'll wonder how you ever cooked without it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!