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.
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.