Turmeric 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 with golden-fried garlic, peanuts, and sesame seeds in a rich neutral oil, then pulses everything into a coarse, spoonable sauce with just enough texture to make it interesting. The process of frying each component separately in the same oil is what builds that incredible depth of flavor, and the apple cider vinegar cuts through the richness at just the right moment. For anyone avoiding turmeric, this recipe is naturally in the clear — there's nothing here that sneaks it in, which can be a real concern with store-bought chile sauces and spice blends that pad out their ingredient lists. Every element is straightforward and easy to verify, so you can cook with full confidence. Spoon it over eggs, grilled meats, roasted vegetables, or honestly just eat it with chips — it keeps in the fridge for up to three weeks, which means one batch goes a very long way.
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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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