Salsa de cacahuate, or peanut salsa, is a creamy and slightly nutty salsa that makes a perfect topping for tacos, grilled meats, or simply as a dip for tortilla chips. This is a traditional Mexican recipe that’s full of deep, smokey flavor that leaves you wanting more!
I love eating this salsa just with chips but it shines most when it’s used as a topping for grilled meat like carne asada or roasted chicken. The depth and heat of the salsa bring out the hearty salty flavor of the meat and it’s a match made in heaven! If meat isn’t on the menu for you try it on eggs for a spicy and smokey breakfast.
What Does Salsa de Cacahuate Mean in English?
“Salsa de cacahuate” literally translates to “peanut salsa” in English. “Cacahuate” is the Spanish word for peanut, commonly used in Mexico and other Latin American countries. This salsa combines roasted peanuts with ancho chilis, giving it a rich, savory flavor that’s extra creamy.
Salsa de cacahuate is typically blended into a smooth consistency and used as a topping for a variety of meals and snacks. It’s a bit different from traditional salsas made with a tomato base, making it a refreshing and exciting alternative. The combination of peanuts, garlic, and anchos, creates a distinct, slightly smoky flavor that can complement a variety of dishes.
How to Use Salsa de Cacahuate
Salsa de cacahuate is very versatile, so it is a great addition to many dishes. Here are some common ways to use it:
- As a Dip: Salsa de cacahuate is great as a dip for tortilla chips or fresh vegetables. Its creamy texture and nutty flavor make it good for snacking.
- On Tacos and Burritos: Drizzle salsa de cacahuate over tacos, burritos, or quesadillas for an extra layer of flavor. It pairs beautifully with grilled meats, such as chicken, beef, or pork, adding a rich and savory note to the dish.
- With Grilled Vegetables: For a lighter option, salsa de cacahuate works wonderfully as a dip for grilled vegetables like zucchini, bell peppers, or corn on the cob.
- As a Topping for Burrito Bowls: You can also use this salsa on top of burrito bowls or your go-to grain bowl.
- On Sandwiches or Wraps: Try spreading salsa de cacahuate on sandwiches, wraps, or even burgers for a unique take on classic pairings like mayonnaise or mustard.
How to Make It: Ingredients & Instructions
Ingredients:
- Roasted Peanuts: Make sure to use unsalted peanuts so you can control the salt level by adding your own.
- Ancho Chilis: These bring a little heat and a smokey, chocolatey flavor that rounds out the salsa.
- Onion: Important for almost any salsa, the onion adds depth and a light sweetness to the dish. Yellow or white onions work best in this recipe.
- Garlic: Garlic is one of the primary flavors of the salsa.
- Olive Oil: I always recommend the best quality olive oil that fits into your budget. The oil in this recipe is for sautéing the aromatics.
- Salt: Any table salt will do!
- Chile de Arbol: Adding chile de arbol is optional but a great choice if you like more spice in your salsa.
Instructions:
Prepare the Ingredients:
- Roast the dried ancho chiles by placing them on a hot comal (griddle) or in a dry skillet for about 5 minutes, turning occasionally until they are slightly charred but not burnt. If you are using chili de arbol as well, toast and prepare them with the chiles ancho.
- Once roasted, open the chiles and remove the stems, seeds and pith.
Soak the Chiles:
- Place the prepared chiles in a bowl with 2 cups of very hot water and soak for 20 minutes.
Blend the Salsa:
- In a blender or food processor, combine the peanuts, ancho chiles with their soaking water, onion, and garlic. Blend until smooth.
Simmer the Sauce:
- In a medium saucepan heat the oil. Once hot, add the blended salsa, bring to a simmer and cook for about 10 minutes stirring frequently. Taste and adjust the amount of salt to your liking.
Serve and Enjoy:
- Transfer your salsa de cacahuate to a bowl and serve with your favorite dishes! It’s a great topping for tacos, grilled meats, or as a dip for snacks.
Tips for the Perfect Salsa de Cacahuate:
- Peanut variety: For the best flavor, use high-quality, roasted unsalted peanuts. If you’re making the salsa with raw peanuts, be sure to roast them first for a deeper, nuttier flavor.
- Spice level: Adjust the amount of dried chilies based on your spice tolerance. Ancho chilies will provide a mild, smokey heat, while adding chile de arbol will bring the spiciness to the next level.
- Consistency: If you prefer a chunkier salsa, pulse the ingredients in the blender instead of fully blending them. For a smoother consistency, blend thoroughly.
A Nutty Salsa with Big Flavor
Salsa de cacahuate is a rich, creamy, and nutty salsa that’s perfect for adding depth and interest to your next meal. Whether you use it as a dip, a taco topping, or a sauce for grilled meats, it’s a unique and versatile condiment that my family loves and yours will too. Give it a go and enjoy the delicious, nutty goodness!
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Salsa de Cacahuate
Ingredients
- 1 1/2 cups Roasted Peanuts unsalted
- 5 Ancho Chiles
- 1/4 Onion
- 3 Garlic Cloves
- 1 tbsp Olive Oil
- 2 tsp Salt
- 5 Chile de Arbol optional
Instructions
- Roast the dried ancho chiles by placing them on a hot comal (griddle) or in a dry skillet for about 5 minutes, turning occasionally until they are slightly charred but not burnt. If you are using chili de arbol as well, toast and prepare them with the chiles ancho.
- Once roasted, open the chiles and remove the stems, seeds and pith. Place the prepared chiles in a bowl with 2 cups of very hot water and soak for 20 minutes.
- In a blender or food processor, combine the peanuts, ancho chiles with their soaking water, onion, and garlic. Blend until smooth.
- In a medium saucepan heat the oil. Once hot, add the blended salsa, bring to a simmer and cook for about 10 minutes stirring frequently. Taste and adjust the amount of salt to your liking. Transfer your salsa de cacahuate to a bowl and serve with your favorite dishes!
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