Ingredients
- 2 Garlic cloves, unpeel
- 2 Dried guajillo chiles, stemmed and seeded
- 3 Dried arbol chiles, stemmed and seeded (or, for a less spicy salsa, replace with 1 additional guajillo chile)
- 1 ½ cups – Roasted peanuts (“Spanish” peanuts—with skin)
- 1/4 – onion
- 2 small tomatos
- Salt1 tsp. or to taste
- Roast garlic and chiles:
- Heat an ungreased griddle or skillet over medium.
- Lay the garlic cloves on the hot surface; turn regularly until blackened in spots and soft, about 15 minutes.
- Meanwhile, tear chiles into flat pieces. Working with a few at a time, use a metal spatula to press pieces firmly onto hot surface until they are very aromatic and change color slightly, 10 to 20 seconds.
- Flip and press down to toast the other side. Place chiles in a bowl and cover with hot tap water. Use a plate to weigh down the chiles to keep submerged. Let soak until soft, 15 to 20 minutes.
- Drain the chiles, discarding the soaking liquid. Peel garlic.
- In a pot pour a little bit of oil and heat up.
- Add onion and tomato (cut in half). cook and stir for a few minutes.
- Add chiles and garlic, cook and stir for a few minutes
- Add peanuts, cook and stir for a few minutes.
- combine contents of pot with a little bit of water. Blend until smooth.
- Strain through a medium-mesh sieve to remove chile skins.
- Adjust seasoning.
- Serve at room temperature.
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