Walnut Free Salsa Macha
Rich, smoky, and deeply complex, this Mexican chile oil is one of those condiments that instantly upgrades everything it touches — from scrambled eggs to grilled meats to a simple bowl of rice. Three varieties of dried chiles are gently fried in neutral oil until toasty and fragrant, building layers of heat and earthiness that no store-bought hot sauce can replicate. Peanuts and sesame seeds add a satisfying nuttiness and texture, while a splash of apple cider vinegar and a pinch of oregano round out the flavor with just enough brightness and depth. The key is patience at low heat — frying each component separately ensures nothing burns and every ingredient contributes its best self to the final jar. The result is a chunky, spoonable salsa with serious character, and because it's made entirely from scratch with straightforward pantry ingredients, you know exactly what's in it — no hidden tree nuts, no mystery additives. It keeps in the fridge for up to three weeks, which means you can make one batch and enjoy it all month long. Once you have a jar of this in your refrigerator, you'll find yourself reaching for it constantly.
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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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