Happy Cinco de Mayo!!
I couldn’t leave you with nothing to nibble on! This peanut salsa is exactly what you want to go with your Pineapple Hibiscus Margarita.
It is a spicy little number, full of dried arbol chiles but creamy with ground peanuts to calm the heat. I like to add a couple of charred tomatoes to add some smoke and make it just thick enough to coat a salty tortilla chip but not so gloppy it just runs right off.
The sweet margarita calms the spice from the salsa de cacahuate and it is an incredible pairing with blanco tequila bringing out the darker, earthier flavors in the spirit.
Have a fun and safe Cinco de Mayo and be sure to check out the over 60 Margarita-inspired recipes we have on the Margarita Week page!!
- 2 small tomatoes, cored
- 1 small onion, peeled and quartered
- 6 cloves garlic, unpeeled
- ¼ cup vegetable oil
- ½ cup raw peanuts, plus ¼ cup toasted and chopped, for garnish
- ¼ teaspoon dried oregano
- 6 dried arbol chiles, stems removed
- 8 whole black peppercorns
- 2 whole cloves
- 1 lime, juiced
- 2 teaspoons kosher salt
- Place tomatoes, onion, and garlic cloves in a dry comal or cast iron skillet over medium-high heat. Cook, turning occasionally, until charred on all sides. The garlic will cook sooner than the other vegetables, remove them as they are done cooking.
- When cool enough to handle, peel the skin off the garlic and place in the blender with the other vegetables. Blend on high until smooth and keep in blender.
- Heat oil in a large frying pan over medium heat. Add the ½ cup peanuts, oregano, chiles, peppercorns, and cloves. Fry, stirring occasionally, until peanuts are toasted and chiles are fragrant. Let cool slightly.
- Add peanut mixture to blender with the tomato mixture and the lime juice and salt and blend on high until smooth. Taste and add more salt as needed. Top with remaining chopped peanuts.
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