Toasted Árbol Chile and Peanut Salsa

About this recipe

Árbol chile and peanut salsa is a thick, hot and extraordinarily flavorful salsa from central Mexico, where the toasted árbol chile - small but ferociously hot - is combined with toasted peanuts, roasted tomato, garlic and vinegar to create a creamy, spreadable salsa of intense red color with a complex flavor merging the herbal heat of the chile with the earthy creaminess of the peanuts. It is the favorite salsa for basket tacos, tostones and sandwiches in Mexico City.

1. 1

   Toast the dried árbol chiles in a dry comal over medium heat, stirring constantly for 2-3 minutes until they darken slightly. Remove and set aside. Do not burn them or the salsa will be bitter.

   💡 Correctly toasted árbol chile smells of toasted nuts, not of burning.

2. 2

   Toast the peeled peanuts in the same comal over low heat, stirring until evenly golden, 4-5 minutes. Set aside.

3. 3

   Roast the tomato and garlic on the comal until well charred. Set aside.

4. 4

   In a blender, grind the árbol chiles with very little water first to make a paste.

5. 5

   Add the toasted peanuts, roasted tomato, garlic, salt and vinegar. Blend until you have a thick, creamy salsa. Adjust water to the desired consistency.

   💡 For basket tacos, the salsa should be quite thick - almost spreadable.

6. 6

   Taste and adjust salt and vinegar. Serve at room temperature. Keeps in the refrigerator for up to 2 weeks.