Peanut Salsa

History & Origin

Peanut salsa has its deepest roots in Oaxaca, land of the seven moles and of an extraordinarily rich and diverse salsa tradition. The peanut, native to South America but adopted by Mesoamerican cultures thousands of years ago, was cultivated extensively in the Oaxacan valleys long before the Spanish arrived. The Zapotecs and Mixtecs were already preparing salsas and pastes from toasted peanuts combined with local chillies, a tradition that survives intact to this day. This particular salsa is the most popular of the Oaxacan peanut salsas: it is made by toasting shelled peanuts on a griddle until golden, together with dried arbol chillies that are toasted until dark and release their pungent aroma. Everything is ground in the molcajete or blender with roasted tomato, garlic and a little water, creating a salsa with a thick, slightly grainy texture that is utterly addictive. In the markets of Oaxaca, particularly the Mercado 20 de Noviembre and the Mercado Benito Juarez, this salsa is served in clay bowls alongside tlayudas, tasajo and cecina. Its flavour is complex: the natural sweetness of peanut, the heat of arbol chilli and the smoky touch of toasting combine in every spoonful. It is a salsa that transcends borders and wins ever more admirers outside Oaxaca.