Peanut Salsa

Peanut Salsa

Ingredients:
1 cup roasted unsalted peanuts, shelled
2 cups water, divided
4 canned chipotle chilies in adobo, roughly chopped
2 cloves garlic, peeled and roughly chopped
2 black peppercorns
2 cloves
2 tablespoons vegetable oil

Directions:
Salt, to taste
1. Grind the peanuts in a coffee grinder or food processor until they are a fine powder.
2. Put 1⁄ cup of water into a blender, along with the chilies, garlic, and spices. Blend
2
well.
3. Heat the vegetable oil, then fry the blended ingredients in it for 4 minutes, stirring
constantly so they do not stick to the bottom. Gradually stir in the ground peanuts and
cook for another 2 minutes.
4. Add the rest of the water and salt and continue cooking, stirring and scraping the
bottom of the pan, for another 5 minutes. Remove from heat and serve.
Creamy Pumpkin Seed and Habanero Salsa
This salsa, called sikil pak, is a traditional Mayan recipe from the Yucatan
Peninsula. It’s incredibly creamy, yet there is no trace of dairy. Be careful
when handling the roasted habanero here—consider gloves!
Yields 11⁄ cups
2