Jul 11, 2011

Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa)

This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

Credit: Todd Coleman

MAKES ABOUT 1 CUP

INGREDIENTS

2 tbsp. olive oil
1/4 cup roasted unsalted peanuts
1/4 tsp. dried thyme
6 dried árbol chiles, stemmed
8 black peppercorns
6 allspice berries
4 cloves garlic, minced
1 small white onion, minced
1 tsp. apple cider vinegar
1 tsp. kosher salt

INSTRUCTIONS

Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1/2 cup water; blend until very smooth, about 2 minutes. Let cool.