Artificial Food Coloring Free Salsa Macha
Store-bought hot sauces and condiments are some of the sneakiest offenders when it comes to synthetic dyes and artificial colorings — they're often hiding in the ingredient list under names most people don't recognize. This version is built entirely from whole dried chiles, raw peanuts, sesame seeds, garlic, and a handful of pantry staples, so every drop of color comes straight from the ingredients themselves. The deep, brick-red hue you get is pure chile — ancho, guajillo, and a little árbol heat — toasted in oil until fragrant and coarsely blended into something spoonable and seriously addictive. Frying each component separately in the oil is the move that makes this condiment so layered: the garlic gets golden and blistered, the peanuts turn nutty and rich, and the sesame seeds add a subtle toasty note that ties everything together. A splash of apple cider vinegar and a pinch of oregano round out the flavor so it's smoky, a little spicy, and just barely sweet. It's chunky and bold and goes on absolutely everything — eggs, tacos, roasted vegetables, a spoon directly into your mouth. Make a jar on the weekend and you'll be 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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