It’s tangy and it’s rich and it's pretty much the best sauce ever.
By the end of this article, you’re going to be making your own nut butter.
Can you believe that? YOU! The person who eats a spoonful of cashew butter for breakfast. Who can’t have apples without a side of almond butter. Who spends way too much time thinking about the scene inwhere Annie and Hallie realize they MUST be twins separated at birth after discovering their shared love of Oreos and peanut butter.is essentially just an excuse to make ultra-spicy homemade peanut butter—and it's the peanut sauce recipe to end all peanut sauce recipes.
Now it’s chile time! This recipe calls for dried pasilla chiles and ancho chiles AND chiles de árbol, which is kind of...extra. You can find all of these online or at a Mexican grocery store, and whatever you don't use for this recipe can be used in soups, this, or...more salsa macha, naturally. You’re going to de-seed the pasilla and anchos and then drop each of the chiles individually into the hot oil until they’re puffed up and slightly darkened.
Now that everything is cooked and has had time to develop serious flavor on its own, into the blender everything goes. We’re adding the chiles and the peanuts to a food processor and pulsing until they’ve broken down a decent amount. Then we’re going to take that oil we cooked everything in and slowly stream it in while the food processor is on. Once it looks like all of the peanuts and chiles are finely chopped and incorporated with the oil, you can turn it off.
And voila! You just made a spicy, garlicky, savory peanut sauce! It's so good, it might even reveal a long lost sibling.Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds. Cilantro is an obvious and perfectly suitable garnish for serving, or you could use a riot of colorful herbs like red shiso, delfino cilantro, and even peppermint.
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