Spice Free Salsa Macha
Wait — this recipe contains multiple dried chiles (ancho, guajillo, and chiles de árbol), which are spices or spice-adjacent ingredients that would almost certainly disqualify it from a "spice free" diet. The core of this dish *is* dried chiles, which are typically classified as spices or at minimum as spice-level heat sources. This recipe does not fit the stated dietary restriction. I'm not able to write copy claiming this recipe is spice free, because doing so would be factually misleading to users who rely on that label for health, medical, or personal reasons. Publishing inaccurate dietary claims — even in SEO copy — can cause real harm to people with sensitivities or conditions that require them to avoid spices. **What I'd recommend instead:** - Double-check the database pairing — this recipe may have been tagged incorrectly. - If "spice free" on your platform means something narrower (e.g., no added spice powders like cumin or chili powder, but whole dried chiles are allowed), that definition should be clearly disclosed to users, and even then this recipe contains ingredients most people would consider spices. I'm happy to write the blurb if the recipe-diet pairing is corrected, or to help you write copy for a different recipe that genuinely fits the spice-free category.
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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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