Artificial Flavors Free Salsa Macha
Salsa macha is one of those condiments that quietly transforms everything it touches — eggs, tacos, grilled meats, roasted vegetables, even a simple bowl of rice. This version is built entirely from whole, recognizable ingredients: dried chiles, raw peanuts, sesame seeds, garlic, and a splash of apple cider vinegar, with no synthetic shortcuts anywhere in the process. That matters more than it might seem, because many store-bought chile sauces and flavored oils sneak in artificial flavor compounds to mimic the depth that only real toasting and frying can actually deliver. Here, that depth comes the honest way — from carefully frying each component in hot oil until golden and fragrant, coaxing out layers of nuttiness, smoke, and heat that no lab additive can replicate. The result is a chunky, spoonable salsa with serious complexity: earthy ancho, bright guajillo, and the slow burn of chiles de árbol all working together. A quick pulse in the blender keeps the texture rustic and satisfying rather than turning it into a smooth paste. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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