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Step 1
On a hot skillet (or comal) roast the Arbol chilies at low heat and stirring constantly for about 2 minutes, be careful not to burn the chllies (see notes).
Step 2
Place Arbol chillies on a blender.
Step 3
Toast the peanuts for about 5 minutes or until they’re lightly brown and crunchy. If you bought them toasted already just heat them a little on the skillet to allow the oils to release. Place them with the chilies.
Step 4
Add the garlic, onions, salt and pepper. Pour the hot water and blend for about 2 minutes on high or until you achieve a smoothy sauce.
Step 5
Taste and adjust with salt if needed.