Although the peanut is originally from South America, in Mexico it has been cultivated extensively since Prehispanic times to the present days. In fact the name cacahuate (peanut) comes from the Nahuatl word “cacahuatl" that means cocoa bean.
Toasted, peeled, fried, with salt, with chili, with lime – the peanuts are one of the most popular snacks among the Mexicans. When they are fried and ground along with chilies and spices some extraordinary salsas are created like this one.
The combination of peanut with ancho pepper and other few ingredients generate this salsa that is moderately spicy and it is full of flavors and textures. Is perfect to accompany almost any preparation that has chicken. In fact you can cook some chicken breasts and when they are served bath them with this salsa and accompany the plate with white rice garnished with avocado strips. A delight!
About the Recipe
In this recipe you are going to work a little but everything will come out fine.
When the ancho peppers are bought pick the ones that are large and flexible because those are the ones that have the best flavor.
Natural and peeled peanuts have to be used so the final flavor of the salsa will be the best.
The preparation will take you 20 minutes but you won’t work in the recipe all the time.