Paraben Free Salsa Macha
This deeply savory Mexican condiment is built from dried chiles, toasted peanuts, sesame seeds, and fragrant garlic all slow-fried in neutral oil — and the result is something genuinely addictive. The technique of frying each component separately in the same oil layers flavor in a way that a simple blended sauce never could, giving you that rich, smoky depth with a satisfying chunky texture. Keeping it coarse is key: a few quick pulses in the blender means every spoonful has real body and crunch rather than disappearing into a smooth paste. For anyone navigating ingredient sensitivities around synthetic preservatives, cooking from scratch like this puts you fully in control — every component here is a whole, recognizable food with nothing hidden in the label. A splash of apple cider vinegar and a pinch of sugar balance the heat and smoke beautifully, rounding out the flavor without dulling it. Spoon it over eggs, tacos, roasted vegetables, grilled meats, or honestly just eat it straight from the jar with a warm tortilla — it earns a permanent spot in your fridge fast.
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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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