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.
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
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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).
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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.
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Add 1/4 cup peanuts and 1 tablespoon sesame seeds to the onion mixture and cook for a few minutes.
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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.
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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.
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Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition (per serving)
Nutritional values are estimates from the original source.