Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Ingredients
- 1 1/2 cups olive oil
- 1/2 cup raw unsalted peanuts
- 4 garlic cloves
- 2 tablespoons sesame seeds
- 2 ounces dried chipotle chiles, stemmed and seeded, about 1 1/2 to 2 cups
- 1 teaspoon kosher or sea salt, or to taste
- 1 tablespoon brown sugar, or to taste
- 3 tablespoons white distilled vinegar
To Prepare
- Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
- Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.
What do you pair this with,?
So many things, Jan….fish or shrimp, cooked potatoes, pizza, toast, cooked vegetables, or even an omelet! Or my fish tacos: https://patijinich.com/cali-baja-fish-tacos/
I can’t find dried chipotles anywhere and I live in south central Texas! What would be an acceptable substitute?
If you can’t find dried Chipotles, you can also look for Chile de árbol or Ancho chiles …and it will still be yum, Karhryn.
Could you substitute something else for the peanuts? Just found out can’t have peanuts.
Sure, Rosie! You can use another nut like pecans or walnuts or slivered almonds.
The recipe shown on your tv program had two kinds of pepper.
I used two different kinds of dried Chipotle Chiles on the show…meco and morita. You can use both or just use one type.
How long does it last for if refrigerated?
If you keep it in an airtight container in the refrigerator, it will last for months…just stir before using.