Nutmeg Free Salsa Macha
This deeply savory Mexican condiment is built from layers of toasted dried chiles, golden-fried garlic, crunchy peanuts, and nutty sesame seeds — all suspended in fragrant, chile-infused oil. The result is a chunky, spoonable sauce that brings serious heat and complexity to everything from tacos and eggs to grilled meats and roasted vegetables. Because the ingredient list is entirely built around chiles, aromatics, and pantry staples, there's no trace of nutmeg or warm baking spices to worry about — just clean, bold, smoky flavor from start to finish. The technique is straightforward: you fry each component separately in the same oil to coax out maximum flavor before blending everything into a coarse, rustic texture that's nothing like a smooth store-bought hot sauce. A splash of apple cider vinegar and a pinch of sugar balance the heat and smokiness beautifully, giving the finished salsa a rounded, almost addictive quality. Make a jar 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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