Pork Free Salsa Macha
Rich, smoky, and deeply complex, this Mexican chile oil is the kind of condiment that quietly transforms everything it touches — from scrambled eggs to grilled vegetables to a simple bowl of rice. Three varieties of dried chiles — ancho, guajillo, and chiles de árbol — are gently fried in neutral oil until toasty and fragrant, building layers of heat and depth that no store-bought hot sauce can replicate. Garlic, peanuts, and sesame seeds get their own turn in the oil before everything is pulsed together into a chunky, spoonable texture that clings beautifully to whatever you drizzle it over. A splash of apple cider vinegar and a pinch of sugar round out the flavor with just enough brightness and balance to keep you reaching for the jar again and again. The entire ingredient list is naturally free of pork or any pork-derived products, so there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from start to finish. Make a batch on the weekend and you'll find yourself putting it on absolutely everything by Tuesday.
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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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