Salsa de Cacahuate Clara quick dinners

Salsa de cacahuate is a rich, creamy, and slightly spicy peanut-based salsa that hails from Mexican cuisine. It’s made by blending roasted peanuts with chiles, tomatoes, garlic, and onion to create a deeply flavorful sauce that’s perfect for drizzling over tacos, grilled meats, vegetables, or even using as a dip. This salsa strikes the perfect balance between nuttiness and heat, making it a must-have condiment in any Latin-inspired meal.

Why You’ll Love This Recipe

• Unique and bold flavor with creamy, spicy, and roasted notes
• Versatile — pairs well with meats, veggies, tacos, and more
• Simple ingredients, big flavor
• Naturally gluten-free and dairy-free
• Easy to adjust spiciness to your preference
• Great for meal prep — keeps well in the fridge
• Authentic Mexican flavor in every spoonful
• Works as a dip or sauce
• Perfect for spice lovers
• A creative twist on traditional salsas

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried chiles de árbol (adjust to taste)
• Roasted peanuts (unsalted preferred)
• Tomatoes
• Onion
• Garlic cloves
• Vegetable oil
• Salt
• Optional: water or broth for thinning

Directions

1. In a skillet over medium heat, toast the chiles de árbol until fragrant and darkened—just a few seconds per side. Set aside.
2. In the same skillet, add a little oil and sauté the onion and garlic until golden and soft. Add tomatoes and cook until softened and skins begin to peel.
3. Separately, toast the peanuts in a dry pan until golden brown, being careful not to burn them.
4. Add all ingredients (chiles, peanuts, tomato mixture, salt) to a blender or food processor. Blend until smooth, adding a bit of water or broth to reach desired consistency.
5. Taste and adjust salt and heat as needed.
6. Transfer to a bowl or jar. Let cool or chill before serving.

Servings and timing

Servings: Makes about 1 cup
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Smoky version: Add chipotle peppers in adobo
• Milder: Use fewer chiles or swap for guajillo chiles
• Tangy twist: Add a splash of lime juice or vinegar
• Sweet & spicy: Add a touch of honey or piloncillo
• Creamier: Blend in a little Mexican crema or coconut milk
• Nut-free: Use sunflower seeds or tahini as an alternative

Storage/Reheating

• Refrigerator: Store in a sealed jar or container for up to 1 week
• Freezer: Freeze in small portions for up to 2 months
• Reheating: Warm gently on the stove if you prefer it hot, or serve cold/room temperature

FAQs

Is this salsa spicy?

It can be! Chiles de árbol pack heat. Use fewer or swap for a milder chile if needed.

Can I use store-bought peanut butter?

Natural peanut butter (unsweetened) can work in a pinch, but roasted peanuts give better texture and flavor.

What dishes go well with this salsa?

Tacos, grilled meats, rice bowls, roasted vegetables, or as a dip for tortilla chips.

Can I make this salsa without oil?

Yes, just dry-toast all the ingredients and blend, though the texture may be less rich.

Is this salsa vegan?

Yes, it’s naturally vegan and dairy-free.

What kind of tomatoes should I use?

Roma tomatoes work best, but any ripe tomato will do.

How do I thin the salsa if it’s too thick?

Add warm water, broth, or even a splash of orange juice for a citrusy note.

Can I add herbs?

Cilantro or epazote can add a fresh, herbal twist.

How do I make it extra creamy?

Add a spoonful of blended white beans, avocado, or coconut milk.

Can I serve it cold?

Absolutely! It works great as a chilled dip or spread.

Conclusion

Salsa de cacahuate is a creamy, spicy, and deliciously bold condiment that elevates any dish it touches. From tacos to grilled chicken, or even as a unique dip, this Mexican peanut salsa is sure to impress with its depth of flavor and rich texture. It’s easy to make, adaptable to your spice level, and brings something truly special to the table. Give it a try—you might just find your new favorite salsa.

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