Salsa de Cacahuate
Creamy Mexican peanut salsa made with chiles, garlic, and oil. Bold, nutty, and perfect for tacos.
Ingredients
- ½ cup peanuts unsalted, skinless
- 6 –8 dried árbol chiles
- 2 dried guajillo chiles optional
- 2 garlic cloves
- ⅓ cup neutral oil
- ½ cup water plus more as needed
- 1 teaspoon kosher salt plus more to taste
Instructions
- Heat oil in a skillet over medium heat.
- Add peanuts and cook until lightly golden and fragrant. Remove and set aside.
- Add garlic to the same oil and cook until lightly golden. Remove and set aside.
- Add dried chiles and toast briefly for a few seconds per side, just until fragrant. Do not burn.
- Transfer peanuts, garlic, and chiles to a blender.
- Add water and salt, then blend until smooth.
- Adjust consistency with more water as needed.
- Taste and adjust salt before serving.
Notes
- Start with fewer árbol chiles if you want to control the heat — you can always add more.
- Do not burn the chiles or garlic; they will turn bitter and affect the entire salsa.
- Guajillo chiles add depth and color but can be skipped for a spicier, more direct flavor.
- For a thinner salsa, blend in a little more water until you reach your desired consistency.
- This salsa will thicken as it sits — stir in a splash of water before serving if needed.
- Let the salsa rest for 10–15 minutes after blending to allow the flavors to come together.
- Store in the refrigerator for up to 5 days in an airtight container.