BHA & BHT Free Salsa Macha
This deeply flavored Mexican condiment is built from dried chiles, toasted peanuts, sesame seeds, and fragrant garlic — all slow-fried in neutral oil until each ingredient hits its peak. The result is a chunky, spoonable sauce with smoky heat, nuttiness, and just enough sweetness and acid to keep every bite interesting. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought chile oils and jarred salsas can be a minefield, since those additives often sneak into commercial versions to extend shelf life. Making it from scratch with clean, whole ingredients means you know exactly what's in the jar. The technique is straightforward — fry each component separately so nothing burns, then pulse everything together to a coarse, rustic texture that clings beautifully to tacos, eggs, grilled meats, or roasted vegetables. A splash of apple cider vinegar brightens the whole thing and balances the richness of the oil. Once you have a jar of this in your fridge, 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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