Lactose Free Salsa Macha
This deeply savory Mexican condiment is built entirely from dried chiles, garlic, peanuts, sesame seeds, and good neutral oil — which means it's naturally free of any dairy without a single substitution required. Three types of dried chiles — ancho, guajillo, and chile de árbol — are flash-fried in hot oil to coax out their smoky, earthy depth before everything gets blended into a chunky, spoonable sauce that's genuinely addictive. The technique of frying each ingredient separately in the same oil is what makes this so layered and complex, with toasted peanuts and sesame seeds adding richness and a satisfying crunch throughout. A splash of apple cider vinegar and a pinch of sugar balance the heat and smokiness just enough to keep you coming back for another spoonful. Drizzle it over eggs, tacos, roasted vegetables, grilled meats, or honestly anything that could use a little fire and depth. It keeps in the fridge for up to three weeks, so one batch goes a long, long way.
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!