Salsa de Cacahuate y Chile de Arbol
This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.
Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa)
Ingredients
This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.
Yield: makes About 1 Cup
Ingredients
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2 tbsp. olive oil
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1⁄4 cup roasted unsalted peanuts
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1⁄4 tsp. dried thyme
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6 dried arbol chiles, stemmed
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8 black peppercorns
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6 allspice berries
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4 cloves garlic, minced
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1 small white onion, minced
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1 tsp. apple cider vinegar
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1 tsp. kosher salt
Instructions
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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.
- 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.
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