Salsa de Cacahuate

Ingredients

• Chiles Anchos5
• Chiles Pasillas3
• Chiles Costeños3
• Hot Water (for soaking)2 cups (500ml)
• Unsalted Peanuts, skins on2½ cups (375g)
• Garlic Cloves4
• Onion, cut in half¼
• Oil1 tbsp
• Salt1 tbsp

Method

1. Toast and soak the chiles. Remove stems and seeds from all chiles. Toast briefly in a dry skillet over medium heat for 30 seconds per side until fragrant — don't burn them. Transfer to a bowl and cover with 2 cups hot water. Soak for 20–30 minutes until softened. Reserve the soaking liquid.
2. Toast the peanuts. In the same dry skillet, toast the peanuts over medium heat, stirring frequently, for 4–5 minutes until golden and fragrant. Set aside.
3. Char the onion and garlic. In the skillet with a small amount of oil, char the onion halves and garlic cloves until lightly blackened on the outside, about 3–4 minutes. This adds depth.
4. Blend. Add the soaked chiles, peanuts, onion, garlic, and salt to a blender. Add ½ cup of the chile soaking liquid and blend until smooth. Add more soaking liquid as needed to reach a pourable sauce consistency.
5. Fry the salsa. Heat 1 tbsp oil in a saucepan over medium-high. Carefully pour the blended salsa into the hot oil — it will spit. Fry, stirring, for 5 minutes until darkened slightly and thickened.
6. Taste and adjust. Add more salt as needed. Serve warm over grilled meats, eggs, or rice.