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Red Chili and Roasted Peanut Salsa
Moderately spicy guajillo chilies, which boast complex fruity and smoky flavor, are ubiquitous in Mexican cuisine. For this salsa, we heat guajillo chilies in a dry skillet with garlic, coaxing warm, toasty notes from both. Once rehydrated, the chilies are blended with peanuts, honey and lime, yielding a vibrant, earthy sauce. Look for chili pods that are soft and pliable, an indicator of freshness. If you can’t find guajillos, dried New Mexico chilies are a fine substitute. Enjoy the sauce drizzled onto tacos or tostadas, or spread onto sandwiches and burgers.
Makes
1½ cups
25 minutes
Ingredients
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5
large (about 1 ounce) guajillo OR New Mexico chilies, stemmed, seeded and torn into 2-inch pieces
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2
medium garlic cloves, smashed and peeled
Directions
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01In a 10-inch skillet over medium-high, toast the chilies and garlic, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 minute. Transfer the garlic to a blender; set aside. Put the chilies in a medium bowl and add the boiling water; press down to submerge. Cover and let stand until the chilies have softened, about 10 minutes.
