Red Chili and Roasted Peanut Salsa

Moderately spicy guajillo chilies, which boast complex fruity and smoky flavor, are ubiquitous in Mexican cuisine. For this salsa, we heat guajillo chilies in a dry skillet with garlic, coaxing warm, toasty notes from both. Once rehydrated, the chilies are blended with peanuts, honey and lime, yielding a vibrant, earthy sauce. Look for chili pods that are soft and pliable, an indicator of freshness. If you can’t find guajillos, dried New Mexico chilies are a fine substitute. Enjoy the sauce drizzled onto tacos or tostadas, or spread onto sandwiches and burgers.