Pair this rich salsa with grilled shrimp, pork, or poultry.
Ingredients
- 3 dried pasilla or guajillo chiles (about 1 1/2 oz.), stemmed and seeded
- 2 dried ancho chiles (about 1 1/2 oz.), stemmed and seeded
- 3/4 cup chopped white onion
- 3 cups boiling water
- 1 cup unsalted dry-roasted peanuts
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups water
How to Make It
Heat a large skillet over medium-high. Add chiles; cook 90 seconds or until fragrant. Place chiles in a heatproof bowl; add onion. Cover with 3 cups boiling water; let stand 30 minutes. Drain well; place in blender. Add peanuts, sugar, salt, and 1 1/2 cups water; process until smooth, stopping to scrape down sides.
Peanut Galley. 