Almost all the salsas of the Mexican recipe book have more than one variation depending the state or even the family that prepares it. In this recipe we also have different variations, with different combinations of chilies and other ingredients.
In this peanut salsa we will use 3 different dried chilies, each one with its particular aroma and flavor; besides a few other ingredients – that give a very original flavor to the salsa, with a nice hotness and a thick, creamy and very pleasant texture.
– The peanut is a very popular ingredient in the Mexican recipe book and it is used in very important salsas like pipianes and moles. It is also used in desserts and sometimes even in beverages.
This is a versatile salsa that serves us to accompany chicken, pork or a good grilled fish. It can also be used to put to sandwiches, tortas or it can simply be smeared on a bread and enjoy it in a very simple way.
About the Recipe
In the preparation some chilies are going to be roasted, then many ingredients are blended and at the end the salsa is cooked. There is some work to do but is not that much.
The peanuts must be natural. They must not be fried nor salted so they don’t distort the salsa’s final flavor.
We recommend using olive oil in the preparation so your salsa will have a better flavor.
The preparation time is of 30 minutes but you won’t work in the recipe all the time.
The recipe is for 2 cups.
1½ cups of Peanuts (5.2 oz)
6 Ancho Peppers (2.1 oz)
3 Guajillo Peppers (1 oz)
3 Pasilla Peppers (1 oz)
1/4 of an Onion (1.2 oz)
4 Garlic cloves (.5 oz)
1 tablespoon of Olive Oil
1/2 tablespoon of Salt
1 Measuring Cup
1 Cutting Board
Roast the Chilies
Remove the veins and the seeds of 3 guajillo peppers, 3 pasilla peppers and 6 ancho peppers.
If you want your salsa to be more spicy don’t remove the veins nor the seeds of the chilies.