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.
- 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
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.
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.