Salsa de Cacahuate (mexican spicy peanut sauce)

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.