Shellfish Free 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 rich, fragrant oil. The result is a chunky, spoonable sauce with serious depth: earthy ancho, fruity guajillo, and fiery chiles de árbol all come together in a way that makes you want to drizzle it on absolutely everything. Unlike many store-bought hot sauces and condiments that can carry hidden seafood-derived ingredients or shared-facility risks, this one is made entirely from pantry staples you control from start to finish. The technique is straightforward — you're essentially blooming each ingredient in hot oil at its own pace, which coaxes out maximum flavor before everything gets pulsed into a coarse, textured salsa. A splash of apple cider vinegar and a pinch of sugar balance the heat and smokiness beautifully, keeping the whole thing from feeling one-dimensional. Keep a jar in the fridge and you'll find yourself reaching for it on eggs, tacos, roasted vegetables, grilled meats, and honestly just good crusty bread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!