Vegetarian 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, each bringing its own character, from the fruity depth of ancho to the bright heat of chiles de árbol. Frying the garlic, peanuts, and sesame seeds separately in hot oil before blending everything together is what gives this sauce its incredible complexity and that signature toasty richness. A splash of apple cider vinegar and a pinch of sugar round out the flavors so nothing feels one-dimensional. The final texture is chunky and spoonable — more like a chile crisp than a pourable hot sauce — which means it clings beautifully to whatever you drizzle it over. Every ingredient here is naturally plant-based, so there's no need to swap or substitute a thing. Make a jar on the weekend and you'll find yourself reaching for it on eggs, roasted vegetables, tacos, rice bowls, and honestly just warm tortillas with nothing else.
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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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