Salsa de Cacahuate Recipe

This Salsa de Cacahuate (Peanut Salsa) is the bold, nutty, spicy sauce you didn’t know your meals were missing! It’s smoky, creamy, full of depth, and comes together in under 15 minutes. Perfect for tacos, grilled meats, roasted veggies, or just dipping chips, this Mexican-inspired salsa delivers a beautiful blend of roasted peanuts, dried chiles, garlic, and spices—all with minimal effort and maximum flavor. Whether you’re cooking up a weeknight dinner or looking to impress guests, this salsa is a total game-changer.

Why You’ll Love This Recipe

• Fast and Effortless: This salsa comes together so quickly, it might take longer to set the table than to make it.
• Unbelievably Flavorful: Rich, smoky, spicy, and just a hint sweet—every spoonful brings big, complex flavors.
• Versatile: Works as a sauce, a dip, or a marinade. It plays well with meats, vegetables, rice, tacos, and more.
• Make-Ahead Friendly: Keeps well in the fridge or freezer, so you’ll always have a flavor bomb on standby.

Ingredients You’ll Need

Here’s what makes this salsa sing:

• Roasted Peanuts: The star of the show. Adds creamy texture and a deep, nutty richness.
• Dried Chiles (Guajillo, Ancho, or Árbol): Bring the heat and smokiness. Use more or less based on your spice tolerance.
• Garlic: Adds depth and savory flavor. Toasting it lightly really boosts its aromatic power.
• Tomatoes or Tomatillos: Used for body and brightness. Either works—tomatillos add tang, tomatoes add sweetness.
• Onion: A base flavor builder that adds mild sweetness and body to the salsa.
• Oil: Helps toast the ingredients and blend everything into a silky consistency. Use neutral oil or even a bit of the chile-toasting oil.
• Salt: Essential for balancing all the flavors.
• Water or Broth: Helps thin the salsa to your desired texture while enhancing flavor.

Optional additions: A splash of vinegar for tang, a pinch of sugar for balance, or even a bit of cinnamon for warmth.

Variations

Want to put your own spin on it? Here are some easy tweaks:

• Extra Creamy: Blend in a spoonful of sour cream or Greek yogurt for a smoother, milder version.
• More Tang: Add a squeeze of lime juice or a splash of apple cider vinegar.
• Chunky Style: Blend less for a rustic, textured dip.
• Sweeter Profile: Add a small roasted red bell pepper or a bit of honey for a hint of sweetness.
• Vegan Protein Sauce: Mix it into cooked chickpeas or lentils for a quick plant-based meal.

How to Make Salsa de Cacahuate

Step 1: Toast the Chiles

In a dry skillet over medium heat, toast the dried chiles just until fragrant—about 20 seconds per side. Don’t burn them! Remove and soak them in hot water for 5-10 minutes to soften.

Step 2: Sauté the Aromatics

In the same skillet, add a little oil and cook the onion and garlic until golden and soft. This brings out their sweetness and mellows the bite.

Step 3: Blend Everything Together

In a blender, combine the soaked chiles (remove stems and seeds for less heat), peanuts, sautéed onion and garlic, tomatoes or tomatillos, salt, and just enough water or broth to help it blend. Blitz until smooth or leave it chunky if that’s your preference.

Step 4: Cook the Salsa (Optional but Recommended)

Pour the blended salsa back into the skillet and simmer for about 5 minutes. This step deepens the flavors and gives the salsa a luscious finish.

Pro Tips for Making the Recipe

• Watch the Chiles: They burn fast and can make the salsa bitter. A light toast is all you need.
• Adjust the Heat: Guajillo and ancho are milder; árbol is hot. Mix and match based on your heat preference.
• Blend in Batches: If you’re making a big batch, don’t overcrowd your blender. It’ll give you a smoother result.
• Simmer for Flavor: Don’t skip the final simmer—it’s what transforms the salsa from good to wow.

How to Serve

This salsa is incredibly versatile, and once you make it, you’ll find endless ways to use it.

With Tacos:

Spoon it over grilled chicken, steak, or roasted veggie tacos for an instant flavor boost.

As a Dip:

Serve it with tortilla chips, fresh veggies, or plantain chips. It’s a crowd-pleaser at any gathering.

Over Grains:

Drizzle it over rice, quinoa, or even pasta for a bold, unexpected twist.

With Proteins:

Use it as a sauce for grilled meats, seared tofu, or shrimp. It’s fantastic with pork carnitas or rotisserie chicken.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salsa in an airtight container in the refrigerator for up to 5 days. The flavor actually gets better as it sits.

Freezing

This salsa freezes beautifully. Store in freezer-safe containers or ice cube trays for easy portioning. Freeze for up to 3 months.

Reheating

Thaw overnight in the fridge, then gently reheat on the stovetop or microwave. Add a splash of water if it thickens too much.

FAQs

Can I use peanut butter instead of roasted peanuts?
Yes, in a pinch! Just use natural, unsweetened peanut butter. It won’t have quite the same roasted flavor, but it’ll still work and save time.

Is this salsa spicy?
It depends on the chiles you use. Guajillo and ancho chiles are mild and smoky, while árbol chiles pack heat. You can control the spice level by adjusting the type and quantity.

Can I make it without tomatoes or tomatillos?
Yes, though they add body and acidity. If you leave them out, try adding a splash of vinegar or lime juice and a bit of water to maintain the balance.

How thick should the salsa be?
That’s totally up to you! Thinner for drizzling, thicker for dipping. Just adjust the amount of liquid when blending.

Final Thoughts

If you’re looking to elevate your meals with something bold, creamy, spicy, and totally unforgettable, Salsa de Cacahuate is the way to go. It’s fast, fun to make, and unbelievably versatile. Try it once, and you’ll find yourself making extra just to keep in the fridge for everything!

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