Peanut Chile Salsa
Chile de Arbols and roasted peanuts create a rich, otherworldly flavor in this delightful Peanut Chile Salsa. It's versatile too; feel free to get creative with the chili pepper combos.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 Chile de Arbol dried chiles
- 2 Guajillo dried chiles
- 1/4 cup peanuts
- 1 tablespoon sesame seeds
- 1/2 onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 1/2 cup water
- 1 teaspoon cider vinegar
- freshly cracked pepper
- 1/2 teaspoon salt
Instructions
- 1
Roughly chop half an onion and peel 3 garlic cloves. Saute the onion and garlic in 3 tablespoons olive oil over medium heat. Cook until the onion is tender (a few minutes).
- 2
Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles but don't worry about getting rid of every last seed.
- 3
Add 1/4 cup peanuts and 1 tablespoon sesame seeds to the onion mixture and cook for a few minutes.
- 4
Add the dried chiles to the mixture and cook for 1-2 minutes. Set the pan aside and let cool for a moment before adding to the blender.
- 5
Add the mixture to a blender along with 1/2 cup water, 1 teaspoon cider vinegar, some freshly cracked pepper, and 1/2 teaspoon salt. Blend until all of the chili pieces are disintegrated. Take a taste for salt level.
- 6
Serve immediately and store leftovers in an airtight container in the fridge.