Salsa with peanuts and chile de arbol (salsa de cacahuate y chile de árbol)
A salsa similar to this one is traditional from the state of Chiapas, but it is also made in Veracruz with a different recipe resulting in a much hotter salsa; so here is the Veracruz version! This peanut and chile de arbol salsa from Veracruz, is served to accompany their beef or pork "asado" dishes; it is highly regarded in Mexico as truly a delicious salsa. Otherwise, this combination of peanuts with chiles are used in Mexico in quite a few dishes, one example would be the encacahuatado pork. For perfect results, it is better to buy peanuts still in their shells and remove it rather than buying the already roasted and shelled peanuts.
Salsa with peanuts and chile de arbol
Ingredients for four guests:
* 20 chiles de arbol
* 25 Peeled Peanuts
* 1/2 onion, chopped coarsely
* 1/2 cup olive oil
* 4 cloves of garlic
* 1/4 teaspoon thyme
* 1 teaspoon salt, more to taste
* 1/4 cup water
Preparation:
1) Prepare the chiles by cutting out the stem end, then removing internal seeds and veins. In 1/4 cup hot olive oil, fry until they have browned a little, add minced and onion, garlic; be careful not to burn your ingredients; reserve everything as is during the next step.
2) Meanwhile, in another pan fry the peanuts in 1/4 cup olive oil, stir constantly to prevent burning, strain, and reserve separately the peanuts and discard the oil they fried in.
3) Put the peanuts in a colander lined with paper towels, let them cool down then add garlic and chiles and let everything drain about 15 minutes.
4) Blend all ingredients (adding the thyme), using either a blender or a real mexican molcajete for a more traditional texture; add water and salt at the end. Adjust seasoning with salt if necessary.
5) Reheat the oil with which you fried the chiles and the garlic and simmer and mix everything about 10 minutes on low heat setting.
Your salsa de cacahuate y chile de árbol is ready to accompany any dish you had in mind...
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