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Ancho Pepper Salsa
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
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.
- This recipe is for 2 cups.
1 cup of Peanuts (3.5 oz)
2 Ancho Peppers (.7 oz)
2 Tomatoes (14.1 oz)
1/2 Onion (2.6 oz)
2 Garlic cloves (.2 oz)
1/2 teaspoon of Cinnamon
1 cup of Chicken Stock (8.4 fl oz)
1½ tablespoons of Olive Oil
1/2 tablespoon of Salt
1 Frying Pan
1 Cutting Board
Roast the Chilies
- Remove the seeds and the veins of 2 ancho peppers.
||If you want a more spicy salsa don’t remove the seeds nor the veins of the chilies.
While the Chilies Soak
- Put on a griddle over medium heat the 2 ancho peppers with the ones you worked and roast them for about 2 minutes, until all their sides are lightly roasted; move them regularly with some tongs.
- Transfer from the griddle to a bowl, with the tongs, all the ancho peppers that were roasted.
- Cover the ancho peppers that were roasted with boiling water and leave them soaking for about 5 minutes, until they are soft.
- Heat in a frying pan over medium heat 1/2 tablespoon of olive oil.
- Put in the frying pan 1 cup of peanuts and fry them for about 40 seconds, until they are lightly fried; stir regularly.
- Transfer from the frying pan to a blender the peanuts that were fried and reserve.
Blend and Cook
- Verify that the ancho peppers that were left soaking are soft, if not leave them soaking for a longer time.
- Transfer from the bowl to the blender, with the tongs, the ancho peppers that were soaked. Also incorporate in the blender:
- Blend very well the ingredients and reserve.
- Heat in a saucepan over medium heat 1 tablespoon of olive oil.
- Add in the saucepan:
- The Mixture that was blended.
- 1/2 teaspoon of Cinnamon.
- 1/2 tablespoon of Salt.
- Mix the peanut and ancho pepper salsa and cook it for about 10 minutes, until it thickens a little and acquires a more intense red color; stir occasionally.
Soft and Exquisite
The peanut can also be combined
with Poblano pepper
– another wonderful combination of chili with peanut.
Did you like the Peanut Salsa?
Mexican Recipes with Chicken
☂ Chicken Burrito
☂ Chicken Adobo
☂ Fried Chicken Tacos
☂ Chicken in Green Pipian
☂ Green Enchiladas with Chicken