Description
Salsa de Cacahuate is a rich, creamy Mexican peanut salsa made with toasted peanuts, dried chiles, garlic, and spices. It’s perfect for drizzling over tacos, grilled meats, or serving as a dipping sauce.
Ingredients
Units
Scale
- 1/2 cup unsalted roasted peanuts
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried arbol chile (optional, for heat)
- 2 cloves garlic
- 1 small piece of white onion (about 2 tablespoons, chopped)
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar or lime juice
- 1/2 to 3/4 cup warm water (to thin)
- 1 tablespoon neutral oil (like canola or avocado oil)
Instructions
- In a dry skillet over medium heat, toast the guajillo and arbol chiles for about 30 seconds per side until fragrant. Be careful not to burn. Remove from skillet and soak in warm water for 10 minutes.
- In the same skillet, lightly toast the peanuts, garlic, and onion until golden and aromatic, about 3–4 minutes.
- Drain the soaked chiles and add them to a blender along with the toasted peanuts, garlic, onion, salt, vinegar or lime juice, and 1/2 cup water. Blend until smooth, adding more water as needed to reach desired consistency.
- Heat oil in a skillet over medium heat and pour in the blended salsa. Simmer for 5–7 minutes, stirring occasionally, until thickened and flavors meld.
- Serve warm or at room temperature with tacos, grilled vegetables, or meats.
Notes
- Adjust water for a thinner or thicker consistency based on use.
- For a smokier flavor, add a small chipotle chile or smoked paprika.
- Can be stored in the fridge for up to 5 days in an airtight container.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg