Emulsifier Free Salsa Macha
This deeply savory Mexican condiment is built entirely from whole, real ingredients — dried chiles, garlic, peanuts, sesame seeds, and good neutral oil — with zero need for stabilizers, thickeners, or any of the synthetic additives that sneak into store-bought sauces. For anyone navigating an emulsifier-free lifestyle, jarred condiments are often a minefield of lecithin, mono- and diglycerides, and polysorbates hiding in plain sight on the label. Making it from scratch sidesteps all of that completely. The process is genuinely satisfying: you fry each component — garlic, peanuts, sesame seeds, and three varieties of dried chiles — separately in shimmering oil, then pulse everything together into a chunky, spoonable paste that's smoky, nutty, and just a little fiery. A splash of apple cider vinegar and a pinch of oregano round out the depth without requiring anything processed. Spoon it over eggs, grilled vegetables, tacos, or honestly anything that needs a flavor upgrade. A single batch keeps in the fridge for up to three weeks, so you'll always have something bold and clean on hand.
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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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