Pescatarian Salsa Macha
This deeply savory Mexican condiment is built on layers of smoky dried chiles, toasted peanuts, sesame seeds, and golden-fried garlic — all suspended in fragrant, chile-infused oil. The result is something between a salsa and a chili crisp: chunky, spoonable, and absolutely addictive. Every ingredient gets its moment in the hot oil, which is what gives this sauce its remarkable depth without relying on any meat-based stocks or broths. It fits naturally into a pescatarian kitchen, pairing beautifully with grilled fish, shrimp tacos, roasted vegetables, or simply drizzled over scrambled eggs. The technique is straightforward — fry each component separately, let everything cool, then pulse it all together until coarse and textured. Keeping it chunky rather than blending it smooth is the key move here; you want those little pockets of peanut and sesame in every spoonful. A jar of this in the fridge for up to three weeks means you're always one drizzle away from making any meal taste like something special.
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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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