We all have recipes that give us a lot of play and they let us improvise a meal in a short time and in an unexpected way. Well this paste could be a very good example.
Imagine that you have some stuffed chilies and some peanut paste is added as part of the filling. In first place a 180º turn will be given to the dish and some fabulous flavors will be obtained. However this paste has another modality because it can also be used as salsa – that can be put to a chicken, duck, pork, rice, vegetables, etc. The dishes will change so much that it will be difficult to remember its original version.
This peanut paste is a very spicy condiment, that combines few ingredients and it is a concentrated, potent and interesting mixture.
About the Recipe
To make this recipe you won’t have any problem.
The peanuts that are used in the recipe have to be peeled and unsalted.
This paste is prepared with arbol pepper, which is very spicy. Depending on your hotness tolerance you can adjust the quantity of chilies that are used.
We suggest using apple cider vinegar in the preparation because it gives a delicious fruity touch to the peanut paste.
In just 25 minutes your paste will be ready.
The recipe is for 3 cups.
1 cup of Peanuts (8.8 oz)
4 Arbol Peppers (.3 oz)
1 Garlic clove (.1 oz)
2/3 of a cup of Apple Cider Vinegar (5.7 fl oz)
4 tablespoons of Olive Oil
1/4 tablespoon of Salt
1 Frying Pan
1 Measuring Cup
Roast some Ingredients
Put on a griddle over medium heat 1 cup of peanuts and roast them for about 8 minutes, until they are moderately roasted; stir regularly.
Transfer from the griddle to a blender the peanuts that were roasted, then reserve.
Put on the griddle over low heat 4 arbol peppers and roast them for about 2 minutes, until all their sides are lightly roasted; move them regularly.
Don’t roast the chilies for a long time because its flavor becomes bitter.
Transfer form the griddle to the blender the arbol peppers that were roasted and reserve.
Blend and Fry All the Ingredients
Add in the blender, along with the other ingredients:
1 Garlic clove.
2/3 of a cup of Apple Cider Vinegar.
3/4 of a cup of Water (6.3 fl oz).
1/4 tablespoon of Salt.
Blend very well the ingredients, then reserve.
If you have problems while blending the ingredients, blend them in parts and each time the ingredients are blended clean the blades of the blender.
Heat in a frying pan over medium heat 4 tablespoons of olive oil.
Pour in the frying pan the mixture that was blended and fry it for about 12 minutes, until it is moderately fried and acquires a darker color; stir regularly.
The Spicy and Tasty Peanut Paste
Tip: If you want to use the peanut paste as salsa just dilute it with a bit of chicken stock.
Variation: Another basic recipe of the Mexican cuisine, that is used in many dishes, is the achiote paste.