Peanut & Pumpkin Seed Salsa


  • 1 cup olive oil
  • 3 Serrano chiles, stemmed and finely chopped
  • 4 arbol chiles, seeded
  • 3/4 cup peanuts, shelled and peeled
  • 3/4 cup pepitas (shelled pumpkin seeds)
  • 2 tablespoon olive oil
  • ¹⁄₂ teaspoon salt


Heat the oil in a frying pan over a medium
heat. Fry the Serrano chiles until lightly
browned. Add the arbol chiles and fry until
lightly browned. Drain excess oil using kitchen paper. Fry the peanuts until lightly brown, add pepitas and continue frying until lightly fried. Remove from heat and let cool. Grind all the ingredients in a molcajete. Add the olive oil little by little, and mix into a thick sauce, season to taste with salt.

Serve in a sauce boat at room temperature.

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