Salsa de cacahuate is a rich and smoky Mexican peanut salsa made with peanuts, dried chiles, garlic, and onion. Perfect for tacos or dipping.
Salsa de cacahuate totally surprised me the first time I made it. It’s super simple – just peanuts, dried chiles, garlic, and onion – but the flavor is so bold, creamy, and spicy, it’s now one of my go-tos.
It’s a popular salsa in the southern states of Mexico and is the perfect recipe if you’re looking to change things up from your traditional tomato or fresh chile-based salsas. If you’ve tried my salsa macha or mole sauce (which also uses peanuts), you’ll definitely want to give this one a try, too!
Why You’ll Love This Recipe
- The most unique flavor. The combo of peanuts, garlic, and chiles creates a salsa that’s nutty, smoky, and spicy all in one. It’s definitely one of those salsas that I can’t stop eating once I start.
- Quick and easy. It comes together in 10 minutes – just toast, blend, and serve.
- Creamy and satisfying. It’s smooth but still has some texture, making it feel like part salsa, part dip.
What Is Salsa de Cacahuate?
Salsa de cacahuate is a traditional Mexican peanut salsa made with peanuts, dried chiles, garlic, and onion. Everything gets lightly fried or toasted, then blended until smooth with a bit of water and salt.
It’s typically medium to spicy, with a rich, creamy consistency and a deep, smoky flavor. You’ll often see it served with grilled meats, tacos, or tostadas, but it also makes the best dip. Think of it as a more complex, slightly spicy peanut sauce with a distinctly Mexican twist.
Ingredients You’ll Need
- Peanuts: I recommend using unsalted roasted peanuts for the best result. You still get the nutty flavor that isn’t overly salty or too bland.
- Garlic and onion: Adds savory depth and rounds out the flavor.
- Chile de árbol: These little chiles pack a punch. Ten chiles give you a medium heat, but you can adjust based on your spice tolerance.
- Guajillo chile: This is optional, but it adds a nice smoky-sweet note and balances the heat.
This is an overview of the key ingredients I used and why. See the recipe card below for the full recipe.
Recipe Tips
- Adjust the consistency. If you want a thicker salsa, use less water. Want it pourable? Add a splash more.
- Watch the chiles closely. Don’t toast the dried chiles for more than 1 minute. Once they puff up and become fragrant, they’re ready. If they’re too toasted, they can get a bitter taste.
- Let it rest. The longer this salsa sits, the more delicious it is since the flavors have time to meld.
Frequently Asked Questions
With 10 chile de árbol, it’s a medium-hot spice level. Use 5 for a milder salsa, or go up to 15-20 if you like it hot.
You can find dried chile de árbol in the Hispanic foods aisle of many large grocery stores or a specialty Mexican grocer. If you can’t find them in your area, buying them online is always a great option.
If you can’t find it at all, you can substitute them with chile japonés or chile piquín. The flavor will be slightly different but still delicious.
While the flavor won’t be quite the same, you can swap the peanuts for almonds, walnuts, or cashews.
Storage
This salsa can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months.
Want more salsa recipes? Try my salsa Mexicana, chile de árbol salsa, and roasted corn salsa.
🌟 Did you make this recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others. 🌟
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Heat the olive oil in a large skillet over medium-high heat. Lightly fry the peanuts, garlic and onion for 2-3 minutes, stirring occasionally, until lightly toasted and fragrant. Transfer them to a blender or food processor with a slotted spoon and set aside.
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In the same skillet, toast the árbol and guajillo chiles for 30-45 seconds until toasted and fragrant. Try not to burn them or they will get a bitter taste. Transfer them to the blender or food processor.
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Add the water and kosher salt to the blender or food processor and blend for 2-3 minutes until completely smooth.
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Taste and adjust salt as needed. Serve immediately with tortilla chips or on tacos and tostadas.
- Adjust the consistency. You can make this peanut salsa thicker or thinner by adjusting the amount of water to your liking.
- Adjust the spice level. This salsa has a medium-hot spice level. To make it mild, use 5 árbol chiles. To make it extra spicy, use 15-20.
Serving: 1serving | Calories: 141kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 372mg | Potassium: 161mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.