Hot sauce with chili and peanuts
2 servings
20 minutes
Chili and peanut hot sauce is a vibrant embodiment of Mexican cuisine, rich in fiery notes and nutty depth of flavor. Historically, such sauces were used to enhance the taste of traditional dishes, giving them richness and characteristic spiciness. The combination of roasted árbol chili, garlic, oregano, and apple cider vinegar gives the sauce a complex, slightly smoky aroma. Roasted peanuts add creaminess and nutty sweetness, balancing the heat. This sauce pairs perfectly with meat dishes, roasted vegetables, and tacos, transforming simple ingredients into a gastronomic masterpiece. It can be used as a marinade, dip for snacks or a spicy dressing for burritos, highlighting the richness of Mexican traditions.
1
Heat oil in a pan over medium heat. Add sesame, all chili peppers, garlic, and onion; sauté, stirring, until the onion is soft and the sesame is darkened, about 8 minutes. Remove from heat and let cool to room temperature, then transfer to a food processor. Add vinegar, oregano, and salt; blend until smooth.
- Canola oil: 2 tablespoons
- Sesame seeds: 2 tablespoons
- Chile de arbol pepper (dried): 10 pieces
- Dried chili peppers: 1 piece
- Garlic: 8 cloves
- Onion: 1 head
- Apple cider vinegar: 1 tablespoon
- Dried oregano: 1 teaspoon
- Coarse salt: to taste
2
Place the pan on the heat, add peanuts; roast while swirling the pan until lightly browned (about 3 minutes).
- Roasted peanuts: 100 g
3
Transfer to a food processor and chop with other ingredients. Add 1 cup of water and mix until smooth. Transfer to a serving dish and serve.