I know you’re super busy today, getting ready for Cinco de Mayo, the Derby and any other weekend shenanigans you might have planned, so I’ll keep it short.
I made a spicy peanut salsa.
I’m making this spicy peanut salsa a part of my weekend plans.
I’m pretty sure you should too. Here’s why:
1. Fiery chiles de árbol. Don’t be fooled by these diminutive babies: they bring the heat. But they also have a lovely, earthy flavor that I adore.
2. Peanuts. Just peanuts. No elaboration necessary.
3. Seasoning, seasoning, and more seasoning. That’s right. There’s a little bit of seasoning in this salsa. Peppercorns, allspice, thyme, and garlic pulling up the rear.
So there. You’re convinced, right? You’ll be spending some time with this salsa over the weekend, don’t you think? I think so too.
And I bet you’re glad I kept it short – you’ve got some salsa to make.
Peanut & Árbol Salsa (Salsa de Cacahuate y Chile de Árbol)
adapted from Saveur
1/4 c. extra virgin olive oil
3/4 c. peanuts, roasted, unsalted
3/4 tsp. thyme, dried
18 árbol chiles, dried, stemmed
20 black peppercorns
18 allspice berries
7 cloves garlic, minced
1 large yellow onion, minced
1 tbsp. white wine vinegar
2 tsp. kosher salt
Chef’s Note: First, I tripled Saveur’s recipe, as I like to prepare my condiments in larger batches. Second, Saveur’s original recipe calls for 1/2 cup of water (if you make this salsa by my recipe you’ll need 1 1/2 cups) to be added just before you blend/process the salsa. I prefer a chunkier salsa so I omitted the water. You can add it if you prefer a smoother sauce.
Heat oil in a large skillet over medium heat. Add the peanuts, thyme, chiles, peppercorns, allspice, garlic and onion, and cook, stirring, until the onion is soft, about 8 minutes. Transfer to a blender or a food processor fitted with a steel blade and add the vinegar and salt. Blend/process until smooth and homogenous, about 2 minutes. Note that you will likely need to stop your machine to scrape down the sides of the container before restarting. Cool and serve or store in a sealed container in the refrigerator.
YIELD: approximately 3 cups