Salsa de Cacahuate (Peanut Salsa with Chile de Arbol)
This is my go-to creamy salsa when I want something completely different from tomato-based salsas. Dried chile de arbol fried in oil, toasted peanuts, garlic, and water blended into a smooth, spicy, nutty sauce. I use it for encacahuatadas, on tacos, drizzled over rice bowls, or just as a dip with chips. Fifteen minutes, six ingredients.
Calories: 867kcal
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
Calories: 867kcal | Carbohydrates: 30g | Protein: 42g | Fat: 72g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 32g | Sodium: 654mg | Potassium: 1216mg | Fiber: 14g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 4mg