Oats Free Salsa Macha
This smoky, deeply savory Mexican condiment is the kind of thing you'll want to drizzle over absolutely everything — eggs, tacos, grilled meats, roasted vegetables, you name it. Three varieties of dried chiles are slowly fried in neutral oil alongside garlic, peanuts, and sesame seeds, building layer after layer of toasty, complex flavor before everything gets coarsely blended into a chunky, spoonable sauce. The technique is straightforward but genuinely rewarding, and the result is something that tastes far more impressive than the effort involved. Every single ingredient here is naturally free of oats, so there's no need to audit labels or worry about hidden grains sneaking into your pantry staple. The apple cider vinegar adds just enough brightness to balance the richness of the oil and the heat from the chiles de árbol, while the oregano and a touch of sugar round everything out beautifully. Make a jar on the weekend and you'll find yourself reaching for it all week long — it keeps in the fridge for up to three weeks, though it rarely lasts that 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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