Mushroom Free Salsa Macha
This deeply flavored Mexican condiment is built on a trio of dried chiles — ancho, guajillo, and chile de árbol — each bringing its own personality, from smoky and fruity to sharp and fiery. The technique is all about frying in oil: garlic, peanuts, sesame seeds, and chiles each get their moment in the pan, developing toasty, complex layers that no store-bought sauce can replicate. A splash of apple cider vinegar and a pinch of oregano pull everything together into something that's bold, nutty, and just a little addictive. The final texture is intentionally chunky and spoonable — this is not a smooth salsa, and that's exactly the point. Spoon it over eggs, grilled meats, roasted vegetables, tacos, or honestly anything that could use a serious flavor upgrade. Because every ingredient here is a whole, identifiable pantry staple, there's no guesswork about what's in the jar — no fillers, no hidden extras, just pure chile-forward goodness. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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