About this recipe
This salsa is so flavorful and perfect as a dip to make encacahuatadas, similar to enchiladas, but this salsa de cacahuate instead of the typical enchilada sauce.
Here’s a delicious recipe for a spicy peanut salsa using dried chile de árbol, perfect for adding a robust, nutty flavor to your meals. This salsa pairs wonderfully with tacos, grilled veggies, and beans, or as a unique chip dip.
Why you’ll love this salsa
- Creamy, rich, and spicy – No jalapeños or serranos, just chile de árbol heat balanced by toasted peanuts.
- Totally different from anything else – If you’re used to tomato-based salsas, this will blow your mind.
- Perfect for tacos – This salsa de cacahuate para tacos adds an irresistible nutty kick.
- Fast and easy – Made in 15 minutes with 6 ingredients.
Ingredients
- Vegetable oil – use avocado or olive oil.
- Chile de árbol – Adjust depending on how spicy you want your peanut hot sauce.
- Garlic cloves – Whole, not chopped.
- Unsalted roasted peanuts
Substitutes: No chile de árbol? Swap for dried chipotle or guajillo for less heat. If using salted peanuts, cut back on added salt.
How to Make This Mexican Peanut Salsa
- Fry the chiles and garlic.
- Toast the peanuts.
- Blend.
- Taste and adjust. Want it thinner? Add a little more water. Need more heat? Toss in an extra chile.
How to Use Salsa de Cacahuate
- As a Dip: with tortilla chips or fresh vegetables.
- As a Topping: add a spoonful of salsa de cacahuate to your tacos for an extra layer of flavor. It works well with grilled meats, fish, or vegetarian fillings.
- Burgers and Sandwiches: Spread the salsa on burgers or sandwiches instead of the usual condiments. It adds a rich, nutty taste that complements a variety of fillings.
- As a Salsa: Use salsa de cacahuate as a sauce for enchiladas. Pour it over the filled tortillas before baking for a rich and creamy dish. Top rice bowls with salsa de cacahuate for a flavorful boost. It pairs well with ingredients like beans, grilled vegetables, and avocado.
- As a Marinade: Meat and Poultry: Use salsa de cacahuate for chicken, beef, or pork. The combination of peanuts and spices will infuse the meat with rich, flavorful notes. Marinate for at least an hour before grilling or baking. Tofu and Vegetables: Marinate tofu or vegetables in the salsa before grilling or roasting for a delicious vegetarian option.
Home Cook to Home Cook Tips
- Don’t burn the chiles—pull them out as soon as they darken.
- This sauce thickens as it sits. Just blend with a splash of water if needed.
- Make a double batch and freeze half.
- Leftovers? Use them for veggie wraps or even drizzle over roasted broccoli.
- Want to impress friends? Serve this with Mexican roasted peanuts and lime wedges on the side.
Salsa de Cacahuate: Peanut Salsa with Dried Chile de Árbol
Ingredients
- 1/4 cup vegetable oil
- 5-10 dried chile de árbol adjusted for heat preference
- 3 cloves garlic
- 1 cup unsalted roasted peanuts
- 1 ½ cups water
- A good pinch of salt
Instructions
- Fry the Chiles and Garlic: Heat the vegetable oil in a skillet over medium heat. Add the dried chile de árbol and garlic cloves. Fry the chiles just until they change color, then quickly remove them from the oil to avoid burning, which can create a bitter taste.
- Fry the Peanuts: In the same oil, add the peanuts. Continue to fry until the garlic is nicely toasted and golden, ensuring the peanuts get well-coated in the flavorful oil.
- Blend the Salsa: Remove the garlic and peanuts from the oil and place them in a blender along with the fried chiles. Add 1 1/2 cups of water and a good pinch of salt. Blend until smooth. Adjust the amount of water if you prefer a thinner consistency.
- Taste and Adjust: Taste the salsa and adjust the salt or add more chiles if a spicier flavor is desired.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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