ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut Salsa

Photo: Courtesy of Oxmoor House
Active time 10 mins
Total time 40 mins
Yield

Serves 24 (serving size: about 2 tbsp.)

Pair this rich salsa with grilled shrimp, pork, or poultry.

Ingredients

  • 3 dried pasilla or guajillo chiles (about 1 1/2 oz.), stemmed and seeded
  • 2 dried ancho chiles (about 1 1/2 oz.), stemmed and seeded
  • 3/4 cup chopped white onion
  • 3 cups boiling water
  • 1 cup unsalted dry-roasted peanuts
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups water

Nutrition Information

  • calories 52
  • fat 3 g
  • satfat 0.5 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 2 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 122 mg
  • calcium 10 mg
  • sugars 1 g
  • Est. Added Sugars 1 g

How to Make It

  1. Heat a large skillet over medium-high. Add chiles; cook 90 seconds or until fragrant. Place chiles in a heatproof bowl; add onion. Cover with 3 cups boiling water; let stand 30 minutes. Drain well; place in blender. Add peanuts, sugar, salt, and 1 1/2 cups water; process until smooth, stopping to scrape down sides.