Salsa de cacahuate – creamy peanut sauce for vegetables and tacos Recipe
Salsa de cacahuate is a thick, slightly spicy sauce made from toasted peanuts, chili and tomatoes, used in Mexico to top tacos, grilled meats or to serve with vegetables. The flavor is a bit like a mix of Asian-style peanut sauce and Mexican salsa – it’s creamy, nutty and slightly smoky at the same time. It’s perfect on a party table as something different from classic garlic sauces.
This salsa combines the creaminess and depth of a peanut sauce with the brightness and light smokiness of Mexican salsa. It’s quick to make from pantry staples and instantly turns simple vegetables, tacos or grilled meats into something special.
Chef's tips
Toast the peanuts carefully – they should be golden and fragrant, but not dark brown or burnt, otherwise the sauce will taste bitter. If your blender struggles with small amounts, double the recipe or add a bit more water to help it blend smoothly.
How to serve
Serve in a small bowl alongside a tray of cut vegetables and a bowl of nachos. It’s also excellent as a spread in sandwiches or wraps with grilled vegetables or chicken, or as a topping for grain bowls with rice, beans and roasted veggies.
Ingredients
- peanuts toasted, unsalted - 120 g
- tomatoes ripe - 2 piece
- dried chili pepper such as ancho or guajillo - 1 piece
- garlic peeled - 2 clove
- onion white or yellow - 0.5 piece
- vegetable oil neutral-tasting - 1 tablespoon
- water - 150 ml
- lime juice freshly squeezed - 1.5 tablespoon
- salt - 0.75 teaspoon
Preparation
- Clean the dried chili by removing the stem and seeds, pour hot water over it in a small bowl and set aside for 10 minutes until it softens.
- Cut the tomatoes into quarters, the onion into large cubes, and leave the garlic cloves whole but lightly crush them with a knife.
- Toast the peanuts in a dry pan over medium heat for 3–4 minutes, stirring often, until they are lightly golden and fragrant; transfer them to a bowl.
- In the same pan, heat the oil, add the onion and garlic, and fry for 3–4 minutes until they soften slightly and start to brown.
- Add the chopped tomatoes and cook for another 3–4 minutes, until they break down and release their juices.
- Put the soaked chili (without the soaking water), sautéed tomatoes with onion and garlic, toasted peanuts, water, salt and lime juice into a blender.
- Blend everything into a smooth, thick sauce; if it is too thick, add a little more water until you get the consistency of thick cream.
- Taste the sauce and, if needed, adjust the seasoning with more salt or lime juice. Pour into a bowl and serve at room temperature.
Storage
Sos przechowuj w małym słoiku w lodówce, powierzchnię możesz wyrównać i skropić cienką warstwą oleju, żeby dłużej zachował świeżość. Można go też zamrozić w małych porcjach, np. w pojemniku na kostki lodu, i rozmrażać w razie potrzeby.
