Salsa Guille
4.7
(7)
Some things—eye color, certain talents, traditions, recipes—are inherited from generation to generation. Some things aren’t. For example, I didn’t inherit the love for spicy foods that my mother, Alejandra, has—the woman can eat whole jalapeños the way I scarf down popcorn. Nor did I inherit very many recipes: The only one I know of is this salsa. My paternal great-grandmother, Guillermina, or Guille, taught my mom how to make this salsa shortly after my parents married. It boasts no tomato, tomatillo, or citrus; instead, it’s creamy, earthy, and savory, with a little bite. Because my mom lives for heat, she made it spicy, leaving the seeds from the chile intact, but added an eccentric nutty twist—peanut butter—that tames the bite. But I’ve come along and seeded the serrano chiles, to highlight their flavor without the distraction of the heat and, truthfully, to cater to my sensitive tongue.
This savory salsa is the perfect addition to sizzling mushrooms, quesadillas, or nachos. You can dip bread or chips into it, and it’s exceptional with whatever meaty dishes your heart desires.
Recipe information
Total Time
50 minutes
Yield
6-8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Transfer to a small bowl and top with peanuts just before serving.
Step 4
Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
Recipe notes
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