Yeast Free Salsa Macha
Rich, smoky, and deeply satisfying, this Mexican chile oil is the kind of condiment that makes everything it touches taste better. Three varieties of dried chiles — ancho, guajillo, and chiles de árbol — are gently fried in neutral oil until toasty and fragrant, building layers of heat and complexity that no store-bought sauce can replicate. Peanuts and sesame seeds add a nutty crunch, while garlic, oregano, and a splash of apple cider vinegar round out the flavor with just enough brightness to keep things balanced. Because the entire recipe relies on dried chiles, whole spices, and pantry staples, there's nothing here that would introduce fermentation or leavening agents — making it a naturally safe choice for anyone avoiding yeast in their diet. The technique is straightforward: fry each component separately in the same oil, then pulse everything together into a coarse, spoonable texture that clings beautifully to tacos, eggs, grilled meats, or roasted vegetables. A jar of this in the fridge is genuinely one of the most useful things you can have on hand, and it keeps for up to three weeks.
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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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