Mustard Free Salsa Macha
This deeply savory Mexican condiment is built on layers of smoky dried chiles, toasted peanuts, golden garlic, and nutty sesame seeds — all slow-fried in neutral oil until every ingredient hits its peak of fragrance and flavor. The result is a chunky, spoonable sauce that adds serious depth to tacos, grilled meats, roasted vegetables, eggs, or honestly anything that could use a little heat and richness. Because the entire recipe is built from dried chiles, aromatics, seeds, and oil, there's no mustard hiding anywhere in the ingredient list — no emulsifiers, no spice blends, no store-bought shortcuts that might sneak it in. That's a real win, since bottled hot sauces and condiments are notorious for containing mustard or being processed alongside it. The technique here is all about patience and attention — frying each component separately so nothing burns and everything develops its own toasted character before coming together in the blender. A few quick pulses keep the texture rustic and satisfying rather than turning it into a smooth paste. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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!