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This spicy, peanut- and chile-based salsa can be drizzled over all sorts of dishes for an added kick and crunch. Rick Bayless likes it over fish tacos to add a roasted, nutty flavor. Make extra; it keeps well in the refrigerator for up to two weeks.

Rick Bayless
Rick Bayless
August 2018

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Recipe Summary

active:
15 mins
total:
35 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil, peanuts, garlic, and sesame seeds in a large saucepan. Cook over medium-high, stirring often, until garlic and sesame seeds are golden, 5 to 6 minutes. Remove from heat, and stir in chiles. Let cool 5 minutes. Stir in vinegar, salt, and oregano. Let stand until cool, about 20 minutes.

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  • Pour mixture into a blender or food processor, and pulse until garlic and peanuts are finely chopped (do not overprocess or puree). Store in an airtight container in refrigerator up to 2 weeks.

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