Spicy Chile-Peanut Sauce (Salsa de Cacahuate y Chile de Árbol)

Name: Spicy Chile-Peanut Sauce (Salsa de Cacahuate y Chile de Árbol)
Total time: PT0D0H0M
Yield: makes about 2 cups
Ingredients: 1 ⁄ 2 cup canola oil; 2 tbsp. sesame seeds; 10 dried arbol chiles, stemmed; 1 dried guajillo chile, stemmed; 8 cloves garlic, finely chopped; 1 small white onion, finely chopped; 1 tbsp. apple cider vinegar; 1 tsp. dried oregano; Kosher salt, to taste; 1 ⁄ 2 cup roasted, unsalted peanuts

Serves
makes about 2 cups

TODD COLEMAN

This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.

Ingredients

¹⁄₂ cup canola oil
2 tbsp. sesame seeds
10 dried arbol chiles, stemmed
1 dried guajillo chile, stemmed
8 cloves garlic, finely chopped
1 small white onion, finely chopped
1 tbsp. apple cider vinegar
1 tsp. dried oregano
Kosher salt, to taste
¹⁄₂ cup roasted, unsalted peanuts

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Instructions

Step 1

Heat oil in a 12" skillet over medium-high heat. Add sesame seeds, both chiles, garlic, and onion, and cook, stirring, until onions are soft and sesame seeds are lightly browned, about 8 minutes. Remove from the heat, and transfer to a food processor; let cool to room temperature. Add vinegar, oregano, and salt, and puree until smooth.

Step 2

Return skillet to heat, and add peanuts; cook, swirling pan, until lightly toasted, about 3 minutes. Transfer to food processor, and pulse along with the other ingredients until the peanuts are finely chopped, about 20 pulses. Add 1 cup water, and pulse until salsa is smooth but slightly chunky, about 10 pulses. Transfer to a serving bowl, and serve at room temperature.

Heat oil in a 12" skillet over medium-high heat. Add sesame seeds, both chiles, garlic, and onion, and cook, stirring, until onions are soft and sesame seeds are lightly browned, about 8 minutes. Remove from the heat, and transfer to a food processor; let cool to room temperature. Add vinegar, oregano, and salt, and puree until smooth.
Return skillet to heat, and add peanuts; cook, swirling pan, until lightly toasted, about 3 minutes. Transfer to food processor, and pulse along with the other ingredients until the peanuts are finely chopped, about 20 pulses. Add 1 cup water, and pulse until salsa is smooth but slightly chunky, about 10 pulses. Transfer to a serving bowl, and serve at room temperature.