Georgia Peanut Salsa Recipes

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SALSA GUILLE



Salsa Guille image

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.

Provided by Andrea Aliseda

Categories     snack     Salsa     Onion     Garlic     Chile Pepper     Peanut Butter     Peanut     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan     Sauce     Dip     Appetizer

Yield 6-8 servings

Number Of Ingredients 8

2 cups avocado oil or grapeseed oil
1 medium white onion, quartered through stem end, layers separated
12-14 garlic cloves, smashed
8 serrano chiles, halved lengthwise, seeds and ribs removed
2 Tbsp. unsalted, sugar-free creamy peanut butter
1 tsp. vegetable bouillon concentrate (preferably Better Than Bouillon)
½ tsp. kosher salt, plus more
Chopped salted, dry-roasted peanuts (for serving; optional)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
  • Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
  • Transfer to a small bowl and top with peanuts just before serving.
  • Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.

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