This chili and peanut sauce is a variation of a traditional sauce from Chiapas, Mexico. It’s delicious as an accompaniment to grilled or roasted chicken or shrimp. It can also be used as an accompaniment to pork dishes and blanched vegetables.
material: Makes about 2 cups
– 1/2 cup canola oil
– 2 tablespoons sesame seeds
– 10 dried arbol chiles with stems
– 1 dried guajillo chili pepper with stem
– 8 cloves of finely chopped garlic
– 1 white onion, finely chopped
– 1 tablespoon apple cider vinegar
– 1 teaspoon dried oregano
– As salty as you like
– 1/2 cup unsalted roasted peanuts
Preparation:
Heat oil in a frying pan over medium heat. Add the sesame seeds, chili pepper, garlic, and onion and cook, stirring, until the onion is soft and the sesame seeds are lightly browned, about 8 minutes.
Remove from heat and transfer to a food processor. Cool to room temperature.
Then add the vinegar, oregano, and salt and puree until smooth.
Reheat the pan and add the peanuts. Toast, moving the bread around, until lightly toasted, about 3 minutes.
Transfer to a food processor and pulse with other ingredients until peanuts are finely ground, about 20 pulses.
Add 1 cup water and pulse until the sauce is smooth but has some very small pieces (about 10 pulses).
Transfer to a serving bowl and serve at room temperature.
