SALSA DE CACAHUATE Y PASILLA – Earthy, Smoky, and Addictive

Peanut & Pasilla Chile Salsa – A Smoky, Roasty Salsa with Soul

Introduction

This salsa has a soul. I don’t know how else to explain it. From the roasting of the ingredients, to grinding them in a molcajete, it just takes hold of you and doesn’t let go. I have a peanut salsa for pozole on my YouTube but this one is a little different. The texture is giving a romesco vibe which I love and something you wouldn’t expect from a salsa. This one is also a chameleon. You can take a chip to it but I think this one shines on a piece of grilled fish with escabeche on the side. The pasilla is naturally earthy and slightly smoky and the peanuts give it a richness that is luxurious, and with the chiles de árbol, this salsa really fires on all cylinders.

Why It Works

🥜 Toasted peanuts bring a rich, roasty depth
🌶️ Pasilla + árbol chiles = earthy heat with smoky punch
🧄 Roasted garlic + tomato keep it grounded and balanced
🪨 Molcajete grinding builds layers of texture and flavor

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Ingredients (Yields: 1 Pint)

• 345g Roma tomatoes, whole (about 4 medium)

• 45g red-skinned peanuts, raw (about ⅓ cup)

• 20g pasilla chiles, seeded and stemmed (about 2 large chiles)

• 20g garlic, whole and still in its paper (about 4 cloves)

• 4g árbol chiles, whole (about 4–5 chiles)

• 5g Diamond Crystal kosher salt (about 1 tsp)

• 250g boiling water (about 1 cup)

Instructions

1️⃣ Roast Everything

Using a comal or dry skillet, roast each ingredient, turning occasionally:

• Chiles: ~1 minute, just until puffed and fragrant

• Peanuts: ~3 minutes, golden and toasty

• Garlic: ~15 minutes, tender inside

• Tomatoes: ~20 minutes, blistered and softened

2️⃣ Steep the Chiles

Transfer roasted pasilla and árbol chiles to a bowl. Pour boiling water over them and let them soak for ~20 minutes, until fully softened.

3️⃣ Build the Salsa (Using a Molcajete)

• Start with garlic, a pinch of salt, and 1 Tbsp water. Grind into a smooth paste.

• Add softened chiles and mash until very smooth.

• Add peanuts and grind again until cohesive.

• Add tomatoes last, working them in until the salsa reaches your desired consistency.

4️⃣ Season & Adjust

Taste and season with more salt if needed. Adjust texture with a splash of chile soaking liquid or water if it’s too thick.

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Tools I Used

• Masienda Molcajete

• Masienda Comal

Tips & Tricks

🔥 Want it spicier? Add more árbol chiles or leave the seeds in
💧 Too thick? Use reserved chile steeping water to loosen it up
🍅 A good long roast on the tomatoes adds incredible sweetness and body

Make It & Show Me

Make this bold salsa and tag me @goatboyintl so I can see it in action. Slather it on tacos, spoon it over grilled meats, or dip into it straight up—no judgment.