Salsa de Cacahuate {Peanut and Chile Mexican Salsa}

How to make homemade Salsa de Cacahuate a creamy Mexican salsa made with roasted peanuts and dried chile de arbol. If you’ve never had this unique blend of roasted peanuts, oregano, charred tomatoes and chiles, you will definitely want to give it a try. It’s truly one of my favorites with chips or over grilled chicken or pork chops. 

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.

what is salsa de cacahuate?

It is a spicy little number, full of dried arbol chiles but creamy with ground peanuts to calm the heat.

Cacahuates (pronounced: “ka-ka-wa-tes”) is Spanish for peanuts and this divine salsa is full of them!

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.

This salsa is particularly popular in the southern Mexican state of Guerrero but many versions can be found all over the country.

tips for success

The process for making this salsa is very similar to many other Mexican salsa recipes. Here’s how:

1. Char the vegetables in a dry comal or cast iron skillet until they are blackened and soft on all sides.
2. Fry the peanuts, oregano, arbol chiles, peppercorns, and cloves in a little oil in a separate frying pan.
3. Combine everything in a blender with lime juice and salt and blend on high until creamy and smooth.
4. If it is too thick add a bit of water, a few tablespoons at a time until it coats a chip but not so gloppy.

use this salsa on:

• Shredded Beef {Carne Deshebrada}
• Black Bean Pupusas
• Sweet Potato Nachos with Smoked Cheddar and Black Beans
• Grilled Veggie Skewers
• Apple and Braised Beef Tamales
• Chicken Street Tacos
• Mexican Short Rib Tacos

life’s too short to have one favorite salsa!

Psssst. This creamy salsa de cacahuate makes a great app for any party. It also makes any meal wonderful! Dollop over a rice bowl for lunch or pork chops for dinner. If you try it, I’d love to hear how you like it! Share a photo and tag me on Instagram @holajalapeno and #holajalapeno or leave me a comment below!

Salsa de Cacahuate {Creamy Peanut and Chile Salsa}

Print Recipe

Salsa de Cacahuate is a creamy, spicy salsa made from ground peanuts, arbol chiles, charred tomatoes, garlic, & onions. Goes amazing with margaritas!

• Author: Kate Ramos
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 3 cups 1x

Ingredients

Scale 1x2x3x

• 2 small tomatoes, cored
• 1 small onion, peeled and quartered
• 6 cloves garlic, unpeeled
• 1/4 cup vegetable oil
• 1/2 cup raw peanuts, plus 1/4 cup toasted and chopped, for garnish
• 1/4 teaspoon dried oregano
• 6 dried arbol chiles, stems removed
• 8 whole black peppercorns
• 2 whole cloves
• 1 lime, juiced
• 2 teaspoons kosher salt

Instructions

1. 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.
2. 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.
3. Heat oil in a large frying pan over medium heat. Add the 1/2 cup peanuts, oregano, chiles, peppercorns, and cloves. Fry, stirring occasionally, until peanuts are toasted and chiles are fragrant. Let cool slightly.
4. 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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