Description
Salsa de Cacahuate is a creamy, nutty, and smoky Mexican salsa made with roasted peanuts, dried chiles, garlic, and tomato. This bold and flavorful salsa is perfect for adding a spicy kick to tacos, grilled chicken, or roasted vegetables. It’s a traditional salsa with deep flavor and a smooth, velvety texture.
Ingredients
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1/2 cup unsalted roasted peanuts
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2 dried guajillo chiles (stems and seeds removed)
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1 dried arbol chile (optional for heat)
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1 medium tomato (roasted or boiled)
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2 garlic cloves (roasted or sautéed)
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1 tablespoon vegetable oil
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1/2 teaspoon salt (adjust to taste)
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1/4-1/2 cup water (to adjust consistency)
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Optional: 1 tablespoon apple cider vinegar or lime juice for brightness
Instructions
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In a dry skillet over medium heat, toast the dried chiles for about 30 seconds on each side until fragrant but not burnt. Remove and set aside.
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In the same skillet, toast the peanuts for 2–3 minutes until golden and aromatic. Remove and set aside.
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Roast the tomato and garlic in the skillet until charred in spots and softened.
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In a blender, combine the toasted peanuts, chiles, tomato, garlic, salt, and a splash of water.
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Blend until smooth, adding more water as needed to reach your desired texture.
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Taste and adjust seasoning. Add vinegar or lime juice if you’d like a bit of tang.
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Serve at room temperature or chilled.
Notes
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For a milder version, use just guajillo chiles and skip the arbol.
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Add a small chipotle pepper in adobo for a smoky twist.
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Keeps well in the fridge for up to 1 week in a sealed container.