About this recipe
This is a creamy, spicy peanut salsa made with dried chile de arbol and roasted peanuts. No tomatoes, no jalapeños, no tomatillos. Just heat, fat, and nuttiness blended into a smooth sauce that goes on everything. I use it for encacahuatadas (like enchiladas, but with peanut salsa instead of the typical red sauce), drizzled on tacos, or as a bold dip with chips.
It takes about 15 minutes with 6 ingredients. The chile de arbol brings the heat, and the toasted peanuts balance everything out with richness.
Ingredients
- Vegetable oil: avocado or olive oil work great.
- Chile de arbol: adjust the amount depending on how spicy you want it. Start with 5, go up to 10.
- Garlic cloves: whole, not chopped. They fry in the oil with the chiles.
- Unsalted roasted peanuts
- Water and salt
Substitutes: no chile de arbol? Use dried chipotle or guajillo for less heat. If using salted peanuts, cut back on the salt.
How to make it
- Heat the oil in a skillet over medium heat. Fry the chiles de arbol until they darken (just a few seconds, don’t burn them). Remove immediately.
- In the same oil, fry the garlic cloves until golden. Add the peanuts and toast for a minute until coated in oil.
- Put the fried chiles, garlic, peanuts, 1.5 cups of water, and salt in the blender. Blend until smooth.
- Taste and adjust. Want it thinner? Add more water. Need more heat? Add another chile.
Ways to use it
- Tacos: a spoonful on top of any taco, especially with grilled meat, fish, or mushrooms.
- Encacahuatadas: use it as the sauce for enchiladas instead of a tomato-based salsa. Pour over filled tortillas and bake.
- Dip: with tortilla chips or fresh vegetables.
- Rice bowls: drizzle over beans, grilled vegetables, and avocado.
- Marinade: thin it out slightly and use for chicken, tofu, or vegetables before grilling.
Tips
- Pull the chiles from the oil as soon as they darken. Burned chiles taste bitter.
- This salsa thickens as it cools. Blend with a splash of water to thin it back out.
- Make a double batch and freeze half. It keeps for 3 months.
- Leftover salsa works on roasted broccoli, veggie wraps, or drizzled on a burger.
Salsa de Cacahuate (Peanut Salsa with Chile de Arbol)
Ingredients
- ¼ cup vegetable oil avocado or olive oil
- 5 to 10 dried chile de arbol adjust for heat
- 3 garlic cloves whole
- 1 cup unsalted roasted peanuts
- 1½ cups water
- A good pinch of salt
Instructions
- Heat the oil in a skillet over medium heat. Fry the dried chiles de arbol until they darken, just a few seconds. Remove immediately so they don’t burn.
- In the same oil, fry the garlic cloves until golden. Add the peanuts and toast for about a minute until coated in the flavored oil.
- Transfer the chiles, garlic, and peanuts to a blender. Add the water and salt. Blend until completely smooth.
- Taste and adjust. Add more water for a thinner consistency, more salt, or an extra chile for more heat.
Notes
- Pull the chiles from the oil the second they darken. Burned chiles make the salsa bitter.
- The salsa thickens as it cools. Thin it out with water when reheating or serving.
- Keeps 5 to 7 days in the fridge in a sealed jar.
- Freezes well for up to 3 months.
- No chile de arbol? Substitute dried chipotle or guajillo for less heat.
- If using salted peanuts, reduce or skip the added salt.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.