Salsa de Cacahuate

Salsa de Cacahuate is a rich and smoked Mexican peanut sauce made with peanuts, dry peppers, garlic and onion. Perfect for Tacos or immersion.

Cacahuata sauce in a bowl with omelette.

Salsa de Cacahuate completely surprised me the first time I did it. It is super simply-tone peanuts, dry chillies, garlic and onion-but the flavor is so bold, creamy and spicy, now it is one of my go-tos.

It is a popular sauce in the southern states of Mexico and it is the perfect recipe if you are trying to change things from traditional tomato sauces or fresh chili pepper. If you have tried my Macha sauce or molar sauce (which also uses peanuts), you will surely want to try this too!

Because you will love this recipe

The most unique flavor. The combination of peanuts, garlic and chillies creates a sauce that is rich, smoky and spicy everything in one. It is certainly one of those sauces that I can’t stop eating once I start.
Fast and easy. Meets in 10 minutes – just toast, mix and serve.
Creamy and satisfactory. It is smooth but still has a little consistency, making it as a sauce, partly dive.

What is peanut sauce?

Salsa de Cacahuate is a traditional Mexican peanut sauce made with peanuts, dry chillies, garlic and onion. Everything is slightly fried or toasted, then mixed until smooth with a little water and salt.

It is generally medium or spicy, with a rich and creamy consistency and a deep and smoky flavor. You will often see it served with grilled meats, Tacos or Tostadas, but it also makes the best dip. Think like a more complex and slightly spicy peanut sauce with a distinctly Mexican touch.

Ingredients you need

Peanuts: I recommend using roasted peanuts does not go up for the best result. Take still the hazelnut flavor that is not excessively salty or too uncenson.
Garlic and onion: It adds salted depth and completes the flavor.
Tree Chile: These little chillies make a punch. Ten chillies give you an average heat, but you can adapt according to the tolerance of the spices.
Guajillo Chile: This is optional, but adds a beautiful smoked note and balances the heat.

This is an overview of the key ingredients that I used and why. See the recipe card below for the full recipe.

Suggestions for recipes

Regulates consistency. If you want a thicker sauce, use less water. Do you want to pay it? Add a touch more.
Look closely the chillies. Do not toast to dry peppers for more than 1 minute. Once they swell and become fragrant, they are ready. If they are too toasted, they can have a bitter taste.
Let it rest. The more this sauce is located, the more delicious because the flavors have time to merge.

Frequent questions

How spicy salsa de cacahuate is and how can I regulate the spice level?

With 10 Chile de árbol, it is a medium-inspection level. Use 5 for a milder sauce or go to 15-20 if you like it warm.

What if I can’t find Chile de árbol?

You can find Chile de ábol dry in the corridor of the Hispanic foods of many large food stores or a special Mexican grocer. If you can’t find them in your area, buy them online It is always an excellent option.

If you can’t find it at all, you can replace them with Chile Japonés or Chile Piquín. The flavor will be slightly different but still delicious.

Can I use different nuts?

While the flavor will no longer be the same, you can exchange peanuts with almonds, walnuts or anachds.

Warehouse

This sauce can be kept in an airtight container in the refrigerator for a maximum of 1 week or frozen for a maximum of 2 months.

Do you want more sauce recipes? Try my Mexican sauce, sauce pepper and roasted corn sauce.

🌟 Did you make this recipe? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others. 🌟

Cooking methodsPrevent the screen from becoming dark

Heat the olive oil in a large pan 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 a food processor with a shaken spoon and set aside.
In the same pan, toast to the chillies ábol and Guajillo for 30-45 seconds until they were toasted and fragrant. Try not to burn them or they will have a bitter taste. Transfer them to the blender or the food processor.
Add the water and the Kosher salt to the blender or the food processor and mix for 2-3 minutes until completely smooth.
Taste and regulate salt as needed. Serve immediately with Tortilla or Tacos and Tostadas chips.

Regulates consistency. You can make this thick or thinner peanut sauce by adjusting the amount of water to your liking.
Regulates the spice level. This sauce has a medium-hot spice level. To make it mild, use 5 ábolle. To make it more spicy, use 15-20.

Nutritional information is calculated automatically, so they should be used only as approximation.

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Photography by Ashley McLaughlin.