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Red Chili and Roasted Peanut Salsa

Red Chili and Roasted Peanut Salsa

By Malcolm JacksonOctober 16, 2023

  • Makes
    Makes 1½ cups
  • Cook Time
    25 minutes

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.

Ingredients
  • 5

    large (about 1 ounce) guajillo OR New Mexico chilies, stemmed, seeded and torn into 2-inch pieces

  • 2

    medium garlic cloves, smashed and peeled

  • 1½

    cups boiling water

  • ¾

    cup roasted peanuts

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon lime juice

  • 2

    teaspoons honey

  • Kosher salt

  • 2

    tablespoons fresh oregano OR 2 teaspoons dried oregano

Step 1

In a 10-inch skillet over medium-high, toast the chilies and garlic, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 minute. Transfer the garlic to a blender; set aside. Put the chilies in a medium bowl and add the boiling water; press down to submerge. Cover and let stand until the chilies have softened, about 10 minutes.

Step 2

Pour off and discard the soaking water, then add the chilies, peanuts, oil, lime juice, honey, 1 teaspoon salt and ¾ cup fresh water to the blender. Puree until smooth, 1 to 2 minutes, scraping the blender as needed. If desired, add water, 1 tablespoon at a time, to thin the consistency. Add the oregano and pulse until roughly chopped, about 3 pulses. Transfer to a bowl, then taste and season with salt. Serve right away or refrigerate in an airtight container for up to 5 days; bring to room temperature before serving.

Step 3

Optional garnish: Flaky sea salt OR red pepper flakes OR both

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