Salsa de cacahuate (Mexican peanut-chile de arbol salsa)

This Mexican salsa is the last recipe in my Mexican salsas series. I wanted to make a totally different salsa. One creamy, rich, and spicy salsa but without jalapeños, serranos, or tomatillos. But simple enough that you can make it ASAP.
Mexican creamy peanut sauce topped with chopped peanuts and one dried chie over a dark surface

About this recipe

This salsa is so flavorful and perfect as a dip to make encacahuatadas, similar to enchilada, 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.

What is Salsa de Cacahuate?

Salsa de cacahuate, or peanut salsa, is a unique and flavorful condiment that hails from the rich culinary traditions of Mexico. Unlike the more familiar tomato-based salsas, this version utilizes roasted peanuts as its primary ingredient, providing a nutty, slightly sweet base that perfectly complements the heat from the chili peppers.

Combining savory peanuts, spicy chilies, and aromatic herbs creates a complex and delightful taste experience. Salsa de cacahuate can be used as a dip, a topping for tacos and grilled meats, or even a spread on sandwiches. Its versatility and bold flavors make it a favorite in Mexican cuisine.

How to Use Salsa de Cacahuate

Salsa de cacahuate is a versatile and flavorful addition to many dishes. Here are several ways to incorporate this delicious peanut salsa into your meals:

  • 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 flavors. 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.

Salsa de Cacahuate: Peanut Salsa with Dried Chile de Árbol

This Mexican salsa is the last recipe in my Mexican salsas series. I wanted to make a totally different salsa. One creamy, rich, and spicy salsa but without jalapeños, serranos, or tomatillos. But simple enough that you can make it ASAP.
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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 1/2 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

Serve or Store: This salsa can be served immediately or stored in an airtight container in the refrigerator for up to a week.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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