Salsa de Cacahuate (Mexican Peanut Salsa)

Ingredients

• 1 cup raw peanuts (unsalted)
• 6-8 chiles de árbol (adjust to taste)
• 4 cloves garlic, unpeeled
• 2 roma tomatoes
• 1/2 white onion
• 2 tablespoons vegetable oil
• 1 cup water (or more for desired consistency)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon Mexican oregano (optional)
• 1 tablespoon apple cider vinegar

Instructions

1. In a dry skillet over medium heat, toast the peanuts until golden brown and fragrant, about 5-7 minutes. Stir constantly to prevent burning. Set aside.

2. In the same skillet, toast the chiles de árbol until they darken slightly and become fragrant, about 1-2 minutes. Remove stems and set aside.

3. Toast the unpeeled garlic cloves until spotty brown and softened, about 8-10 minutes. Peel once cool.

4. Char the tomatoes and onion in the same skillet until they have dark spots and are softened.

5. In a blender, combine: Toasted peanuts, toasted chiles, peeled roasted garlic, charred tomatoes and onion, Mexican oregano (if using), salt, apple cider vinegar, and 1/2 cup of water.

6. Blend until smooth, adding more water as needed to reach desired consistency.

7. Heat oil in a saucepan over medium heat. Carefully pour in the blended salsa (it will sputter).

8. Simmer for 5-10 minutes, stirring occasionally, until the salsa thickens slightly and the flavors meld.

9. Taste and adjust seasoning with salt and vinegar if needed.

Serving Suggestions

• Drizzle over tacos (especially good with grilled meat or fish)
• Use as a dipping sauce for quesadillas
• Spoon over grilled chicken or shrimp
• Toss with roasted vegetables
• Use as a base for a spicy peanut marinade