On a hot skillet (or comal) roast the Arbol chilies at low heat and stirring constantly for about 2 minutes, be careful not to burn the chllies (see notes).
Place Arbol chillies on a blender.
Toast the peanuts for about 5 minutes or until they’re lightly brown and crunchy. If you bought them toasted already just heat them a little on the skillet to allow the oils to release. Place them with the chilies.
Add the garlic, onions, salt and pepper. Pour the hot water and blend for about 2 minutes on high or until you achieve a smoothy sauce.
Taste and adjust with salt if needed.
Please be extremely careful when roasting the Arbol chilies, they are very hot and release a strong and pungent smell that can cause respiratory problems if you’re not used to it. Open all windows for a better ventilation on the room and turn on the vent hood to full power.It is also preferable that you do this step when there are no children or the elderly around as they may be more sensitive to the pungent and spicy aroma.
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