Wheat Free Salsa Macha
This deeply savory Mexican condiment is built entirely from dried chiles, garlic, peanuts, sesame seeds, and good oil — and the result is something you'll want to spoon onto absolutely everything. Three varieties of dried chile (ancho, guajillo, and chile de árbol) get gently fried in hot oil until toasty and fragrant, creating a base that's smoky, a little spicy, and richly complex. The garlic, peanuts, and sesame seeds each get their own turn in that same infused oil, building layer after layer of nutty, savory depth before everything is pulsed together into a chunky, spoonable texture that's worlds away from a smooth hot sauce. Because every single ingredient here is naturally free of wheat, there's no need to scrutinize labels or worry about hidden grain-based fillers the way you might with store-bought chile sauces and condiments. A splash of apple cider vinegar and a pinch of sugar at the end balance the heat and bring the whole thing into sharp, craveable focus. Keep a jar in the fridge and you'll find yourself reaching for it on eggs, tacos, roasted vegetables, grilled meats — honestly, the list doesn't stop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!