Soy 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, from mild and fruity anchos to the slow-burning heat of chiles de árbol, building a complexity that store-bought hot sauces simply can't match. Garlic, peanuts, and sesame seeds are each fried separately in neutral oil until golden, which coaxes out their richest, most toasted flavors before everything gets blended together into a coarse, spoonable sauce. A splash of apple cider vinegar and a pinch of sugar round out the heat with just enough brightness and balance. For anyone navigating soy sensitivities, this recipe is naturally in the clear — no soy-based oils, no tamari, no hidden additives, just clean, whole ingredients you can verify yourself. The finished jar keeps in the fridge for up to three weeks, meaning you'll have a deeply flavorful, soy-free finishing sauce ready to spoon over eggs, tacos, grilled vegetables, or honestly anything that needs a little life. Once you make a batch, it's very hard to go back to a bare pantry.
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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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