High Fructose Corn Syrup Free Salsa Macha
Salsa macha is one of those deeply satisfying condiments that makes everything it touches taste more alive — smoky, nutty, a little spicy, and rich with toasted depth. This version layers three types of dried chiles with golden-fried garlic, peanuts, and sesame seeds, all brought together in a coarsely blended, spoonable oil-based sauce that's as versatile as it is bold. The beauty of making it at home is knowing exactly what went into the jar, since store-bought hot sauces and chile condiments are notorious for sneaking in sweeteners and additives you never asked for. Here, the only sweetness comes from a small measure of plain sugar, keeping the ingredient list clean and completely in your control. A splash of apple cider vinegar brightens the whole thing without overpowering the smoky, toasty base. The final texture is intentionally chunky — not a smooth paste — so every spoonful delivers real bites of chile, peanut, and sesame. Drizzle it over eggs, tacos, roasted vegetables, or honestly just a bowl of rice, and you'll understand why this sauce has a cult following.
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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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