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Peanut and Chilies
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.
Ingredients 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 Oil1/2 tablespoon of Salt
Cookware 1 Saucepan1 Griddle1 Blender1 Bowl1 Measuring Cup1 Cutting Board1 Tongs1 Turner1 Knife
Directions 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.
Put on a griddle over medium heat:
- The 3 Guajillo Peppers with the ones you worked.
- The 3 Pasilla Peppers with the ones you worked.
- The 6 Ancho Peppers with the ones you worked.
Roast the chilies that were put on the griddle for about 4 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Transfer from the griddle to a bowl, with the tongs, all the chilies that were roasted.
Also add in the bowl 1/2 cup of boiling water (4.2 fl oz).
Leave the chilies that were put in the bowl soaking for about 10 minutes, until they soften.
10 minutes later...
Verify that the chilies that were left soaking are soft, if not leave them soaking for a longer time.
- Transfer from the bowl to a blender the chilies that were soaked with its water.
- Also add in the blender:
- 1½ cups of Peanuts.
- 1/4 of an Onion.
- 4 Garlic cloves.
Blend very well the ingredients, then reserve.
Cook the Salsa
Heat in a saucepan over low heat 1 tablespoon of olive oil.
- Incorporate in the saucepan:
- The Mixture that was blended.
- 1/2 tablespoon of Salt.
Mix the saucepan ingredients.
Cook the peanut and chilies salsa for about 10 minutes, until it is a little bit thicker and acquires a more intense color; stir occasionally.
Spicy, Creamy and
Tip: If you want your salsa to have a lighter consistency, add to it 1/2 cup of water.
Variation: Would you like to prepare a very similar salsa to this one but instead of using peanuts using almonds ?
Did you like the Peanut Salsa?
Mexican Main Courses
↠ Veracruz Style Fish
↠ Green Enchiladas with Cottage Cheese
↠ Chicken in Adobo
↠ Steak with Onions