Gut Friendly Salsa Macha
Salsa macha is one of those condiments that quietly transforms everything it touches — spooned over eggs, stirred into rice, or drizzled on roasted vegetables, it brings a deep, smoky heat that feels complex without being fussy. The base of dried ancho, guajillo, and chiles de árbol gets gently fried in neutral oil, coaxing out rich, toasty flavor without any harsh or irritating compounds from raw chiles. Garlic, peanuts, and sesame seeds are each bloomed separately in that same oil, building layers of nuttiness and warmth that make every spoonful taste intentional. A splash of apple cider vinegar and a pinch of oregano round things out, giving the finished salsa a gentle tang that keeps it balanced rather than one-note. The slow, low-heat approach here is key — nothing gets scorched, and the oil stays clean and fragrant, which matters when you're paying attention to how food sits with your body. Because everything is made from whole, recognizable ingredients with no hidden additives or preservatives, you know exactly what you're eating. It keeps in the fridge for up to three weeks, so one batch quietly earns its place as the most-reached-for jar on the shelf.
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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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