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    Home » Most Recent

    Peanut Chile Salsa

    June 29, 2017 By Patrick 18 Comments

    267 shares
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    It's true, you probably never reach for peanuts when you're settling in to make a homemade batch of salsa.  But there's a good chance this Peanut Chile Salsa will have you thinking twice about that the next time you're swinging open the pantry door.

    In other words...it tastes good.  Real good.

    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. mexicanplease.com

    Peanut Chile Salsa Recipe

    There's a rich, concentrated version of this salsa that you'll sometimes see referred to as either Salsa Macha or Chili Pesto.  As an example, here's a traditional Salsa Macha recipe from Rick Bayless.  Note the high oil amount, lack of onion, and lack of water.  This will result in a concentrated, "few drops at a time" sauce.

    By reducing the oil amount and adding some onion (and water), you'll get an expansive, diluted version that still retains the classic peanut-chile flavor profile.  That's a technical way of saying that you can eat way more of it because it's not as oily.

    The other good news is that the actual chile combo doesn't matter too much.  You can get creative with the chiles so feel free to start with what you've got.  We're using Guajillo Chiles and Chiles de Arbol.

    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. mexicanplease.com

    Don't forget that the smaller the chile, the hotter it gets;  this makes for an efficient way to give your salsa some heat.  That's why you'll frequently see Chiles de Arbol, Moritas, and Chiles Pequin used in salsas like this.

    I usually wipe off the chilis if they have any dusty crevasses, then cut off the stems and de-seed.

    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. mexicanplease.com

    De-seeding the chiles isn't crucial here so it's okay to have some stragglers.

    Meanwhile, saute half an onion and three garlic cloves in three tablespoons of oil.

    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. mexicanplease.com

    Once the onion is tender (a few minutes), add 1/4 cup peanuts and a tablespoon of sesame seeds.

    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. mexicanplease.com

    Unroasted, unsalted peanuts would probably be the ideal starting point, but don't be too picky about that the first time you make this salsa.   I've used the roasted, salted version plenty of times and still get a good result.

    Let the peanuts and seeds cook for a few minutes and then add the chilis.

    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. mexicanplease.com

    You don't want to burn the chilis so just 1-2 minutes is enough to release some of their dormant flavors.

    Set the pan aside and let cool for a moment before adding to the blender.

    Add this mixture to a blender along with:

    1/2 cup water
    1 teaspoon cider vinegar
    some freshly cracked black pepper
    1/2 teaspoon salt

    Blend until thoroughly combined and take a taste for salt level.

    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. mexicanplease.com

    You're left with a delicious, rich flavor that will instantly expand your definition of  "salsa".  I mean...it's got peanuts in it!

    This salsa will work great on cuts of meat, tacos, and just about anything else you want to dip into it.  So good!

    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. mexicanplease.com

    It's worth adding an unconventional salsa like this to your repertoire, so please give this Peanut Chile Salsa a try.  It also comes with the added benefit of creating vibrant new brain synapses;  now when you see peanuts you'll think...

    Salsa!

    Buen Provecho

    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. mexicanplease.com

    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. 
    4.29 from 14 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8
    Calories: 84kcal
    Author: Patrick Calhoun | Mexican Please

    Ingredients

    • 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

    • 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).
    • 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.  
    • Add 1/4 cup peanuts and 1 tablespoon sesame seeds to the onion mixture and cook for a few minutes.
    • 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. 
    • 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.
    • Serve immediately and store leftovers in an airtight container in the fridge. 

    Notes

    You can get creative with the dried chile combo.  Keep in mind that as dried chilis get smaller they tend to get hotter.  
     
    If using salted peanuts you might want to adjust the salt amount;  starting smaller and adding more if necessary. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    We also use Chiles de Arbol in this ultra-fiery Chile de Arbol Salsa.

    Bowl full of Chile de Arbol Salsa

     

    Still hungry?!

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    Reader Interactions

    Comments

    1. Barb Schultze

      November 20, 2021 at 2:16 pm

      So…. Any idea how to dial down the spiciness after i made it? May have gone overboard with the arbol chilies

      Reply
      • Patrick

        November 26, 2021 at 12:07 pm

        Hi Barb! Hmmmm I have bad news on that one....it's really hard to put it in reverse once there's too much heat for your palate. You can add more peanuts and onion to dilute the heat, but I feel like even that is risky and it's just easier to start over. One other tip to keep in mind is that you can add the heat incrementally if you want, i.e. just add a couple of the Arbol chiles at the beginning, blend, and taste from there, adding more Arbols until it tastes right to you. Cheers.

        Reply
    2. Thom

      September 17, 2020 at 10:13 am

      5 stars
      I just wanted to thank you for putting up REAL Mexican recipes. I used to travel on business to San Luis Potosi City and Agua Caliente and have never ate better food anywhere in the world (yes I even found good food on the outskirts of Cancun on vacation! ) and I met some of the nicest, most humble people that I have ever met in all my travels. I remember all of it fondly but sadly I will never be able to go back because of all the drug problems that seems to have taken over much of Mexico and It's such a shame and tragedy especially for the working class that never had anything to do with it.

      Ok… off my soap box now. Thank you again for the site and God Bless you and yours.

      Reply
      • Patrick

        September 17, 2020 at 7:47 pm

        Thanks Thom, I hope you find some keeper recipes on my site! Would love to visit that part of Mexico some day. Cheers.

        Reply
    3. Francesca

      May 27, 2020 at 8:06 am

      Hi! I am writing from Europe, and here (in Italy, although I am currently writing from Belgium) peanuts are typically sold salted. Are salted or unsalted peanuts needed for this recipe? Thanks in advance!

      Reply
      • Patrick

        May 29, 2020 at 1:07 pm

        Hi Francesca! I've used both and each will give you a good result, but unsalted makes it easier to control the salt level. If using salted just hold back on adding additional salt until you give it a taste. Cheers.

        Reply
    4. Tim Lister

      April 29, 2019 at 8:57 am

      5 stars
      Just tried this recipe but did not have the same chilies.
      I used 2 x Ancho and 10 x Kashmiri.
      Think I should have used less Kashmiri as the salsa came out red and is very hot. It does taste good though and will
      be having it with Lamb pittas tonight.
      I can not wait to try it with the chilies you used Patrick.
      Cheers from the UK.

      Reply
      • Patrick

        April 29, 2019 at 5:31 pm

        Thanks much for your note Tim! Good to know that it worked with the Kashmiris as I've never used those before. Cheers.

        Reply
    5. Chris Glenn

      April 06, 2019 at 3:05 pm

      So, I'm thinking Asian/Mexican Fusion here, Peanut Sauce or Sesame Seed Noodle dish with maybe some
      shrimp or pork or chicken thrown in for those that aren't vegetarian or vegan? I have not tried your sauce yet but it
      sounds wonderful to me. I will admit that I'd probably use dried versions California or Hatch or Poblano
      chilies instead of the hot ones! My days of eating the really hot stuff are pretty much over! Thanks for sharing this
      recipe with us!

      Reply
      • Patrick

        April 08, 2019 at 12:48 pm

        Thanks Chris, I hope this Salsa treats you well!

        Reply
    6. Paul Young

      March 31, 2019 at 3:43 pm

      5 stars
      Just made this. Unbelievable how easy it is. I have Chile de Arbol enteros and wisely used 3 of them. It's tempting to use a spoon instead of a chip. This would be great for fish or a burger spread. This is soooo tasty.

      Reply
      • Patrick

        April 01, 2019 at 6:31 pm

        Oh great thanks for following up Paul, so glad it worked out for you!

        Reply
    7. Paul

      March 30, 2019 at 9:32 pm

      5 stars
      I have not made this yet. I give it a 5 anyway for being easy and practical. Can I skip the sesame seeds? They can be expensive. I'm not so sure about using 10 Chile de Arbol because the ones I have are Chile de Arbol entero and those are quite nuclear. Maybe only 3 of those?

      Reply
      • Patrick

        April 01, 2019 at 6:31 pm

        Hey Paul! Yeah you can omit the sesame seeds and still get a good result with this salsa. And feel free to dial back on the Chile de Arbols if you want a milder version. Cheers.

        Reply
    8. Randall

      July 08, 2017 at 12:57 pm

      5 stars
      I make a version of this with peanut butter and salsa. Very good but yours is much more authentic and interesting.

      Thanks!

      Reply
      • Patrick

        July 12, 2017 at 1:57 pm

        Ha awesome Randall, that would be a first for me, combining peanut butter and salsa. But after making this one I'm sure your shortcut is pretty darn good 🙂

        Reply
    9. Sarah Newman, Vegan Chickpea

      July 07, 2017 at 5:50 am

      5 stars
      This sauce sounds amazing! I love that it's vegan, thank you!

      Reply
      • Patrick

        July 07, 2017 at 8:54 pm

        Cheers Sarah! Hope it treats you well.

        Reply

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