Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa)

Name: Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa)
Total time: PT0D0H0M
Yield: makes About 1 Cup
Ingredients: 2 tbsp. olive oil; 1 ⁄ 4 cup roasted unsalted peanuts; 1 ⁄ 4 tsp. dried thyme; 6 dried arbol chiles, stemmed; 8 black peppercorns; 6 allspice berries; 4 cloves garlic, minced; 1 small white onion, minced; 1 tsp. apple cider vinegar; 1 tsp. kosher salt

Serves
makes About 1 Cup

TODD COLEMAN

This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.

Ingredients

2 tbsp. olive oil
¹⁄₄ cup roasted unsalted peanuts
¹⁄₄ tsp. dried thyme
6 dried arbol chiles, stemmed
8 black peppercorns
6 allspice berries
4 cloves garlic, minced
1 small white onion, minced
1 tsp. apple cider vinegar
1 tsp. kosher salt

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Instructions

Step 1

Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1⁄2 cup water; blend until very smooth, about 2 minutes. Let cool.

Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1⁄2 cup water; blend until very smooth, about 2 minutes. Let cool.