Xanthan Gum Free Salsa Macha
Salsa macha is one of those deeply satisfying condiments that makes everything it touches taste more interesting — smoky, nutty, a little spicy, and rich with toasted depth. This version layers three types of dried chiles with fried garlic, golden peanuts, and sesame seeds, all brought together in a fragrant neutral oil. The whole process happens in a single saucepan before a quick blitz in the blender, so the technique is straightforward even though the results taste genuinely complex. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden thickeners or stabilizers — what you see is exactly what goes into the jar. The chunky, spoonable texture comes entirely from the coarsely ground chiles and nuts, no additives required. A splash of apple cider vinegar and a pinch of oregano round out the flavor so it tastes balanced rather than just hot. Spoon it over eggs, grilled vegetables, tacos, or honestly anything that could use a little fire.
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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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