Rice Free Salsa Macha

Total time35 min

Prep time10 min

Cook time15 min

4.8

(21)

This deeply flavored Mexican condiment is built on layers of smoky dried chiles, toasted peanuts, sesame seeds, and golden-fried garlic — all suspended in rich, fragrant oil. The result is something between a chili crisp and a salsa, with a chunky, spoonable texture that clings beautifully to everything it touches. Naturally, there's no grain of any kind in this recipe, making it a straightforward fit for anyone navigating rice-free eating without having to swap or substitute a single thing. The technique of frying each component separately in the same oil is what sets this apart — every ingredient gets its moment to bloom before everything comes together in the blender. A few short pulses keep the texture coarse and satisfying rather than turning it into a smooth paste, so you get real bite in every spoonful. Stir it into eggs, spoon it over roasted vegetables, swipe it across grilled meat, or eat it straight from the jar with a tortilla — it earns its place at every meal. Stored in the fridge, it keeps for up to three weeks, though it rarely lasts that long.

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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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