Peanut Salsa Recipe

Peanut Salsa


  • 2 Dried Arbol Chiles
  • 1 Dried Guajillo Chile
  • 2-3 Tablespoons Vegetable Oil
  • 3 Cloves Garlic
  • 1 Onion, coarsely chopped
  • 1 1/2 Cups unsalted peanuts, lightly roasted, or 1 Cup peanut butter (no sugar added)
  • 1/4 – 1/2 Cup warm Chicken stock (or buillon)
  • 1/2 Chipotle chiles (canned in adobo sauce)
  • 1/8 Teaspoon Cinnamon
  • Pinch of Ground clove
  • Freshly ground black pepper, to taste
  • Salt to Taste


Re-Hydrate the arbol and guajillo chiles by placing them in hot water until they soften. Remove stems and corasely chop.

Add the oil to a large skillet set over medium heat. Add the arbol and guajillo chiles, garlic and onion and sauté until softened. Remove from the pan and set aside.

If using peanuts, add more oil (if necessary) to the skillet and set it over medium heat. Add the peanuts and roast them about 30 seconds to a minute, stirring continually. Remove and set aside.

In a blender, combine the chile-garlic-onion mixture and about 1/4 cup of the chicken stock. Add the chipotle chile(s) and a tablespoon of the adobo sauce, blending well.

Add the peanuts (or the peanut butter) and 1 or 2 more tablespoons of chicken stock. Blend until smooth. Add the cinnamon, clove, pepper and salt to taste. Taste and add additional adobo, salt, pepper, or chicken stock to adjust seasoning and thickness, if desired.

This salsa perfectly complements roasted chicken, served with rice and warm tortillas.

Recipe Posted by Lindsay

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