Peanut Salsa


  • 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:


  1. Heat an ungreased griddle or skillet over medium.
  2. Lay the garlic cloves on the hot surface; turn regularly until blackened in spots and soft, about 15 minutes.
  3. 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.
  4. 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.
  5. Drain the chiles, discarding the soaking liquid. Peel garlic.
  6. In a pot pour a little bit of oil and heat up.
  7. Add onion and tomato (cut in half). cook and stir for a few minutes.
  8. Add chiles and garlic, cook and stir for a few minutes
  9. Add peanuts, cook and stir for a few minutes.
  10. combine contents of pot with a little bit of water. Blend until smooth.
  11. Strain through a medium-mesh sieve to remove chile skins.
  12. Adjust seasoning.
  13. Serve at room temperature.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.