Salsa de Cacahuate y Chile

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Chile and Peanut Salsa.  We had this salsa at a local Mexican restaurant in Los Gatos, California.  We were immediately addicted.  The salsa is very hot so you can adjust the amount of chiles to your taste.

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    • 20 Chiles de árbol
    • 25 raw skinless peantus
    • 1/2 cup olive oil
    • 3 cloves of garlic
    • 1/2 teaspoon salt
    • 1/4 cup water
    • 1 each additional salt to taste


Prepare peppers by removing the stem, seeds and veins.  Heat 1/4 cup oil in a heavy pan and add chiles.  Fry until golden brown. Don't allow chiles to burn.  Add garlic and heat until light brown. 

Line a colander with paper towel.  Remove chiles and garlic mixture into the colander to absorb excess oil. Reserve oil in pan, set aside.

Heat remaining oil in a separate pan and add peanuts stirring until browned; don't allow to burn.  Add browned peanuts to the colander to drain and cool; about 15 minutes.

Place the chile, garlic and peanut mixture in a blender or mortar and blend.  Add water and salt at the end. 

Heat the oil again which was used to fry chiles and garlic.  Add the peanut and chile mixture and cook about 10 minutes over low heat.  Allow to cool before serving.
Recipes From - The Gourmet Food And Cooking Resource