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
This looks like a great salsa for a veggie tray. I can’t find arbol chilies, can I substitute another chili, like ancho? Thanks!
Chris, cayenne would actually be the closest approximation for chiles de árbol. Ancho chiles would work really well, they’re just going to be a little more mild. And this is the PERFECT salsa for a veggie tray!
What would be a good accompaniment to this salsa?
Tortilla chips?
Definitely tortilla chips. But because this salsa is so rich, using it as a dip for raw veggies (carrots, celery, sliced bell peppers, etc.) works really well, too. If I serve it with tortilla chips, I always offer a tomato-based salsa alongside, just to offset the thick creaminess of this salsa.
That’s different! Looks like something new and fun to try. Thanks for always keeping our brains open to different ideas! Ole!
Very creative approach to peanuts. Love it!
What an interesting salsa. I have never had peanuts in a salsa before, sounds fun!
One of my favorite salsas ever! My grandpa used to make this salsa and tell me stories of how his mom used to make this salsa when he was little. So good! Every time I make (or see) this salsa, I’m reminded of my grandpa.
Off to salsa! I mean, to MAKE salsa… ah heck I think I’ll do both!
peanuts with chilis, yum….this sounds fabulous. Peanut sauce with heat is something I love. This takes it up a notch!
Goodness girl this is amazing. You had me at peanut.
Wow, what an interesting salsa – I would love to try it. Never had a peanut salsa!
Wow, that is unlike any salsa I’ve ever had–almost like a peanut hummus. (Although I suppose it works very well as the literal translation of “salsa”!) It makes me want to chop up all the vegetables for a banh mi to dip in it–pickled carrots, cucumber, daikon…