Salsa de Cacahuate

Name: Salsa de Cacahuate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 cup unsalted roasted peanuts; ¼ white onion, (chopped); 2 cloves garlic; 10 árbol chiles, (stemmed); 1 guajillo chile, (stemmed and seeded); 1 cup water; 1 teaspoon kosher salt

Prep 5 min Cook 5 min Serves 8 Source

Ingredients

2 tablespoons olive oil
1 cup unsalted roasted peanuts
¼ white onion, (chopped)
2 cloves garlic
10 árbol chiles, (stemmed)
1 guajillo chile, (stemmed and seeded)
1 cup water
1 teaspoon kosher salt

Steps

1
Heat the olive oil in a large skillet over medium-high heat. Lightly fry the peanuts, garlic and onion for 2-3 minutes, stirring occasionally, until lightly toasted and fragrant. Transfer them to a blender or food processor with a slotted spoon and set aside.
2
In the same skillet, toast the árbol and guajillo chiles for 30-45 seconds until toasted and fragrant. Try not to burn them or they will get a bitter taste. Transfer them to the blender or food processor.
3
Add the water and kosher salt to the blender or food processor and blend for 2-3 minutes until completely smooth.
4
Taste and adjust salt as needed. Serve immediately with tortilla chips or on tacos and tostadas.