Pistachio Free Salsa Macha
Salsa macha is one of those condiments that quietly transforms everything it touches — smoky, nutty, a little spicy, and deeply savory all at once. This version layers three types of dried chiles, toasted sesame seeds, and golden-fried peanuts into a chunky, oil-rich sauce that's nothing like the jarred stuff at the grocery store. Each ingredient gets its moment in the hot oil, which coaxes out a toasty depth that you simply can't rush. A splash of apple cider vinegar and a pinch of sugar balance the heat and smoke into something genuinely addictive. The blender only gets a few pulses, so the final texture stays coarse and spoonable — rustic in the best possible way. Spoon it over eggs, grilled meats, roasted vegetables, tacos, or honestly just eat it with a warm tortilla. It keeps in the fridge for weeks, which means you'll always have something spectacular within arm's reach.
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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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