Peanut Salsa Macha
By National Peanut Board
Spicy, crunchy, nutty…one spoonful might not be enough.
Our Peanut Salsa Macha is the perfect chili oil to drizzle over tacos, noodles, eggs, veggies, or pretty much everything.
Ingredients
- 2 dried guajillo chiles
- 7 dried árbol chiles
- 3 garlic cloves, peeled
- 1 cup skin-on peanuts
- ¾ cup vegetable oil
- Salt to taste
Directions
Prepare ingredients
- Chop ¾ of the peanuts; reserve remaining ¼ whole.
- Remove the stems and seeds from the dried chiles.
Infuse oil
- Heat the vegetable oil in a skillet over low heat.
- Add peeled garlic cloves and cook until lightly golden, then remove and set aside.
Fry chiles
- Add the dried chiles to the same oil and fry for just a few seconds.
- Remove the chiles and let the oil to cool slightly.
Toast peanuts
- Toast the chopped peanuts in a dry skillet over medium-low heat until lightly golden and fragrant. Remove from heat.
Blend the salsa
- In a blender or food processor, combine the garlic, toasted chiles, toasted chopped peanuts, infused oil, and salt.
- Blend until salsa reaches your desired consistency. It can be left slightly chunky or blended until smoother, depending on your preference.
- Serve in a bowl or glass jar, stirring in the whole peanuts 🥜
