Mexiquense salsa


  • 3 dried chipotle chiles, roasted
  • 1 oz white onion, thinly sliced
  • 2 garlic cloves, peeled
  • ¼ cup peanuts, peeled and chopped
  • ½ pound ripe tomatoes
  • ¼ teaspoon freshly ground cinnamon
  • ¹⁄₈ teaspoon freshly ground clove.
  • ¼ teaspoon freshly ground marjoram.
  • 1 tablespoon olive oil
  • 1⁄₂ teaspoon salt
  • ½ tablespoon lime juice


Place the chiles in a bowl and cover with water. Leave to soften for 15 minutes.

Remove stems and seeds. Grind the chiles in a molcajete with ½ cup of water, the onion, garlic and peanuts into a smooth paste. Add the tomatoes and the rest of the ingredients and grind until the mixture is coarsely puréed. Season to taste with salt.

Serve in a sauce boat at room temperature.

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