Peanut Salsa

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4.3 (10)

By Zarela Martinez

This spicy peanut salsa from Mexico is packed with dried chiles and enriched with olive oil, miles distant from the emblematic herb salsas you whitethorn beryllium utilized to.

Serve with tortilla chips.

Adapted from "Zarela's Veracruz: Cooking and Culture successful Mexico's Tropical Melting Pot" by Zarela Martinez (Houghton Mifflin, 2001).

Ingredients

measuring cup

Servings: 20 (makes 1 1/4 cups)

1/3 cupful chile de arbol, serrano oregon different tiny dried chiles
2 ail cloves
1/4 spoon good salt
1/2 cupful unsalted dry-roasted peanuts
1/4 cupful extra-virgin olive oil, positive much arsenic needed

Nutritional Facts

Per serving (1 tablespoon)

Calories
46
Fat
5 g
Saturated Fat
1 g
Carbohydrates
1 g
Sodium
29 mg
Protein
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Zarela's Veracruz: Cooking and Culture successful Mexico's Tropical Melting Pot" by Zarela Martinez (Houghton Mifflin, 2001).

Tested by Hal Mehlman.

Published March 12, 2026