Hazelnut Free Salsa Macha
Rich, smoky, and deeply satisfying, this Mexican chile oil is the kind of condiment that turns a simple bowl of rice or a fried egg into something genuinely exciting. Three varieties of dried chiles — ancho, guajillo, and chile de árbol — are gently fried in neutral oil until toasty and fragrant, building layers of heat and complexity that no store-bought hot sauce can match. Garlic, sesame seeds, and peanuts get their own turn in the oil before everything is pulsed together into a chunky, spoonable texture that clings beautifully to whatever you drizzle it over. Because the recipe relies on peanuts rather than tree nuts for that essential richness and body, it's naturally free from hazelnut in any form — no swaps or workarounds needed. A splash of apple cider vinegar and a pinch of sugar balance the heat and smokiness with just enough brightness and depth. Keep a jar in the fridge and you'll find yourself reaching for it on tacos, grilled vegetables, noodles, and honestly just crusty bread. It's the kind of recipe you make once and then wonder how you ever cooked 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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