Pecan Free Salsa Macha
Salsa macha is one of those condiments that quietly transforms everything it touches — spicy, smoky, nutty, and deeply savory all at once. This version builds its complex flavor by gently frying dried ancho, guajillo, and chile de árbol in neutral oil alongside garlic, peanuts, and sesame seeds before blending everything into a coarse, spoonable sauce. The technique is low and slow, coaxing out toasty depth from each ingredient without letting anything burn. A splash of apple cider vinegar and a pinch of sugar at the end balance the heat and smoke into something genuinely addictive. Because the whole recipe is built from scratch with clearly labeled ingredients, there's no guesswork about what's inside — no mystery nut blends, no hidden tree nuts to worry about. The finished jar keeps in the fridge for up to three weeks, which means you'll have a bold, ready-to-go drizzle for tacos, eggs, roasted vegetables, or honestly just a spoon. Once you make a batch, it's hard to imagine your pantry without it.
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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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