Salsa de Cacahuate (Peanut Salsa)

Salsas are an iconic element of Mexican cuisine.

There are so many varieties and types of salsas, depending on… the type of chile used, the dish it’s used on, the region it comes from or the specific recipe a family created.

This peanut salsa hails originally from Veracruz, the state where my dad was born. Although I don’t have a specific memory connected to this salsa, I am sure my mother learned to make it so that she could cook traditional food from Veracruz and make my dad a happy man.

Try this salsa on fried tacos or on top of tostadas. Or even add it to pozole to give it a smoky, spicy touch. My mom would use it with carne asada and add it after the meat is cooked to let it stew for a few minutes.

My mom’s recipe uses Guajillo peppers, which have a sweet, fruity, tangy, smoky flavor profile with some spiciness to it. The original recipe uses Chile de Arbol, which is incredibly spicy!
I recommend swapping a Guajillo pepper for a Chile de Arbol and playing with the spice level to your taste. In addition, my mom also had the note to add roasted tomatoes to help make the salsa milder.

Peanut Salsa - Salsa de cacahuate

6 to 8 Guajillo peppers
150 grams of de shelled raw peanuts
3 garlic cloves
1-1/2 cups of hot water
1 tsp salt

Using a non-stick, dry skillet at medium heat, slowly roast peppers and garlic. Set aside.
Roast the peanuts at medium low heat until they are lightly brown and crunchy. Set aside.
After peppers are roasted, remove all seeds and veins. Rinse them well, transfer them to a blender and add hot water.
Add roasted peanuts, garlic and salt to the blender, and mix until smooth. Taste and adjust with salt if needed.

Tip: If you find this salsa too spicy, you can add 1 or 2 roasted tomatoes.

Food Styling: Lorena Masso

Buen Provecho!

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