Recipes

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

  • Serves

    makes About 1 Cup

TODD COLEMAN

This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.

Ingredients

  • 2 tbsp. olive oil
  • 14 cup roasted unsalted peanuts
  • 14 tsp. dried thyme
  • 6 dried arbol 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

instruction 0

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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