Salsa de Cacahuate with Tomato

February 2, 2011

Salsa de Cacahuate with Tomato - kvalifood.com

A tomato-enriched version of the peanut-chile salsa from southern Mexico (Oaxaca, Puebla, Guerrero). Charred tomatoes and chipotle morita chiles give this version more depth and body than the simple peanut-arbol salsa.

Serve it with tacos, grilled meats, enchiladas, or drizzle it over tlayudas. Its smoky richness pairs well with pork and chicken.

Ingredients

400 g Roma tomatoes (about 3 medium)
110 g raw unsalted peanuts
5-7 dried chipotle morita chiles (or 2 dried pasilla + 5 arbol), stemmed
2 garlic cloves, unpeeled (ca. 10 g)
1/4 medium white onion (ca. 25 g)
120 ml water
3/4 tsp kosher salt, to taste

Directions

Char tomatoes, garlic, and onion on a dry comal (garlic 5 minutes, onion and tomatoes 10-12 minutes).
Toast chiles in the dry pan, 1-2 minutes per side.
Toast peanuts over medium-low heat, 3-4 minutes until golden.
Peel garlic. Blend everything with water and salt until smooth.