Salsa de Cacahuate (Peanut Salsa)

Ingredients

• 2 tablespoons olive oil
• 1 cup unsalted roasted peanuts
• 1/4 white onion, chopped
• 2 cloves garlic
• 10 árbol chiles, stemmed
• 1 guajillo chile, stemmed and seeded
• 1 cup water
• 1 teaspoon kosher salt

Directions

• Heat the olive oil in a large skillet over medium-high heat. Lightly fry the peanuts, garlic, and onion for 2-3 minutes, stirring occasionally, until lightly toasted and fragrant. Transfer them to a blender or food processor with a slotted spoon and set aside.
• In the same skillet, toast the árbol and guajillo chiles for 30-45 seconds until toasted and fragrant. Try not to burn them or they will turn bitter. Transfer them to the blender or food processor.
• Add the water and kosher salt to the blender or food processor and blend for 2-3 minutes until completely smooth.
• Taste and adjust the salt as needed. Serve immediately with tortilla chips or on tacos and tostadas.

Recipe from isabeleats.com, shared by Isabel Orozco-Moore on Instagram.