Turkey Free Salsa Macha
Salsa macha is one of those condiments that quietly becomes the most-reached-for jar in your fridge. Built on a trio of dried chiles — ancho, guajillo, and árbol — it delivers layers of smoky, earthy heat with just enough sweetness and tang to keep things balanced. Frying the garlic, peanuts, sesame seeds, and chiles separately in hot oil before blending is the move that makes this sauce so deeply flavored; each ingredient gets its own moment to turn golden and fragrant before everything comes together. The result is a chunky, spoonable texture that clings beautifully to tacos, eggs, roasted vegetables, or honestly anything that needs a little life. Since this recipe is built entirely from dried chiles, aromatics, seeds, and oil, there's no poultry of any kind anywhere near it — just pure, plant-forward heat. It comes together in one small saucepan and a blender, making it surprisingly low-effort for something that tastes this complex. A jar of this in the fridge for up to three weeks means bold flavor is always one spoonful away.
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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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