Spicy peanut salsa, or salsa de cachuate in Spanish, is one of the many different types of spicy salsas that Mexico is known for, like this salsa macha. Of course there are mild salsas also, and most can be made more mild depending on how many chilies you add. For example, this salsa verde can be made very spicy or quite mild depending on how many and what type of peppers you add.

This one, however, is going to be pretty spicy no matter what because of the addition of arbol chiles, which are at least 6 times hotter than a jalapeno.

If you are a fan of spicy food and spicy salsas, then this is for you and you will love the smoky flavor and creamy texture.

What is Spicy Peanut Salsa (Salsa de Cacahuate)?

Spicy peanut salsa is a spicy, creamy salsa that goes perfectly with your favorite Mexican “antojitos” or street food. For example, this goes great with tostadas, empanadas, flautas, or just as a spicy dipping sauce with freshly cooked tortilla chips.

This sauce gets its spicy and smoky flavor from the chile de arbol, which is a super spicy pepper that measures between 15,000 and 60,000 on the scoville scale! It has a deep, smoky flavor as well which just takes this recipe to the next level.

This traditional salsa also include roasted peanuts which serve to control the heat a little bit of this spicy salsa.

How do you make Mexican spicy peanut sauce?

Spicy peanut salsa is made with a combination of spicy and smoky ingredients, that are roasted in a skillet before being blended together to form a perfectly creamy and spicy salsa. To make it, you will need to gather the following ingredients:

• Unsalted peanuts
• Chiles de arbol, dried arbol chiles. You can vary how much you use depending on how hot you want it.
• Garlic cloves
• White onion
• Roma tomato
• Vegetable oil, olive oil, or another neutral oil
• Chicken bouillon
• Salt
• A cup of water

Start by heating a large skillet over medium heat and add a squirt of oil. Add the peanuts to the hot oil and fry them for about 5 minutes, moving them constantly so they don’t burn. Next, add the chiles de árbol until they start to change color. You will notice that they have a very pungent smell. I recommend doing this step with the windows up and if you have a vent hood, make sure it is turned on high. The smell can be difficult for people who are roasting arbol chilies for the first time, but if you follow my advice, you should be fine.

After a few minutes, remove the peanuts and chiles from the heat and set aside.

In the same pan, add the tomato, that you have cut into 4 pieces, and then add the onion and garlic also. Cook until softened and then add to a blender or food processor with the chiles and peanuts, chicken bouillon, salt, and water and blend until it reaches your desired consistency. If you do not have chicken bouillon, you can replace it and the water with a cup of chicken broth.

Add the resuulting salsa to a bowl and serve immediately. You can also store it in the refrigerator in an airtight container for about a week if you want to cook it in advance.

This is definitely one of my favorite recipes when I am looking for a spicy salsa. If it has too much heat, go ahead and use less arbol chiles. You can also replace them with a milder chile like the guajillo chile, ancho chiles, or chipotle chiles, but this will change the flavor a little bit.

Check out these other Mexican Salsa recipes

• Authentic Avocado Salsa Verde Recipe (Salsa Taquera)
• Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete)
• Authentic Salsa Macha Recipe from Veracruz Mexico
• Authentic Mexican Salsa Ranchera Recipe
• Authentic Mexican Salsa Verde
• The Best Creamy Avocado Salsa Recipe

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Authentic Spicy Peanut Salsa (Salsa de Cacahuate)

This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today!

Course Appetizer, salsa, Side Dish

Cuisine Mexican

Keyword authentic salsa, hot salsa, peanuts, spicy

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16 Tablespoons

Calories 34kcal

Author Charbel Barker

Ingredients

• 1/4 Cup Peanuts Unsalted
• 1 Handful Chile de arbol
• 2 Garlic Cloves
• 1/4 White Onion
• 1 Roma Tomato Large
• 1 Tbsp Oil
• 1 Tsp Chicken Bouillon
• 1 Tsp Salt
• 1 Cup Water

Instructions

• Heat a large skillet over medium heat and add the oil.
• Add the peanuts and toast for about 5 minutes, moving them around constantly so they don't burn.
• Add the chiles de arbol and continue cooking for a few more minutes until they take on a slightly darker color. Remove from the heat and set aside.
• Cut the tomato into four pieces and add to the pan where you cooked the peanuts and chiles with the onion and garlic and cook for about 2-3 minutes.
• Add all of the ingredients to a blender and blend until it reaches your desired consistency. If you want a thinner salsa, you can add additional water.
• Serve with your favorite foods or just with tortilla chips.

Nutrition

Serving: 1Tablespoon | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 0.02mg | Sodium: 180mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg

The post Authentic Salsa de Cacahuate (Mexican Spicy Peanut Salsa) appeared first on My Latina Table.

PARA LEER EN ESPANOL PINCHA AQUI

What is aguachile verde?

Aguachile verde is a Mexican dish made with shrimp, serrano peppers, and tomatillos. It is served cold and makes the perfect appetizer or main course. The word aguachile means “chile water” in Spanish, which is a good description of the salsa that you will be making as part of the recipe.

This name comes from how the sauce is prepared before adding it to cooked shrimp – by blending together chile peppers, tomatillos and other ingredients into a smooth mixture. The sauce is then poured over the shrimp to create this delicious dish! The addition of chiles makes this recipe a bit on the spicy side, but you can adjust the heat by increasing or decreasing the amount of serrano peppers.

What ingredients do you need for this recipe?

To make this authentic aguachile recipe, you will need the following ingredients:

1. Raw shrimp (jumbo or extra large) – in any case, you will want to use larger shrimp for this recipe if possible.
2. fresh lime juice
3. crisp cucumber, chopped into smaller pieces
4. red onion
5. 1/2 bunch of cilantro
6. serrano chile
7. 1 tomatillo
8. garlic cloves
9. Salt and pepper

How do you make aguachile?

Making aguachile super easy! You are definitely going to need a blender or food processor for making the green aguachile salsa that is typical of this recipe.

First, you will want to make sure the fresh shrimp is de-veined and rinsed (drying off the excess water). Once the shrimp is clean, you will add it to a mixing bowl with the lime juice (make sure it is freshly squeezed), a little salt to taste, and the onion slices. Make sure everything is mixed together well and then cover it and put it in the refrigerator for 20-30 minutes.

After that time has passed remove the bowl from the refrigerator and strain the lime juice from the shrimp and set aside in a separate bowl.

At this point, you will make the green chile sauce by adding half of the strain lime juice, the garlic cloves, pepper, salt,tomatillo,  serrano pepper, cilantro, a few pieces of the onion that were with the shrimp in the refrigerator, and 2 tablespoons of the chopped cucumber in a blender and blend well.

You will then pour the resulting salsa verde in the bowl with the shrimp from earlier and mix well. Now, you can add more of the excess lime juice that you strained and adjust the flavor by adding more salt or pepper as needed.

Finally, add the remaining cucumbers and avocado if desired and it is ready to serve!

What are the health benefits of aguachile verde?

Aguachile verde has many health benefits including being a high protein and low fat dish which makes it perfect for those who want to lose weight but still enjoy delicious food.

It also contains vitamins A & C as well as iron and calcium making this dish not only healthy but nutritious as well. Aguachile verde is a great way to get your daily dose of vegetables and shrimp is a good source of omega-three fatty acids, which are beneficial for maintaining heart health and preventing chronic diseases.

How do you serve aguachile?

Aguachiles are almost always served cold as a delicious appetizer or as a main dish. You can serve them by themselves, or with rice, tortillas, or tortilla chips. My preferred way to enjoy them is with tortilla chips, but it really depends on your personal preferences.

Growing up along Mexico’s eastern coast, I ate seafood like this on a regular basis and I hope you will try it too! Let me know in the comments below how it turns out!

Check out these other authentic Mexican recipes!

• How to Make Authentic Pico De Gallo
• The Best Ever Mexican-Style Shrimp Ceviche Recipe
• Authentic Barbacoa de Borrego Recipe (Lamb Barbacoa)
• Authentic Mexican Pozole Blanco Recipe
• Authentic Chiles Rellenos de Queso Recipe
• Authentic Mexican Birria Recipe (3 Methods)
• Authentic Mexican Fried Empanadas Recipe

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Authentic Mexican Aguachile Verde Recipe

Aguachile verde is a flavorful Mexican appetizer made with shrimp, serrano peppers, and lime. It is served cold, has tons of fresh flavors, and makes the perfect appetizer or main course.

Course Appetizer, Main Course

Cuisine Mexican

Keyword aguachile, aguachile verde, ceviche, mexican food

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 10 1/2 cup servings

Calories 79kcal

Author Charbel Barker

Ingredients

• 1 lb Jumbo Shrimp deveined, rinsed, and cleaned
• 3/4 cup Fresh squeezed lime juice
• 2 Cucumbers peeled, deseeded, sliced and cut into half moon shapes
• 1/2 Red Onion Sliced
• 1/2 bunch Cilantro
• 1 Garlic Clove
• 3 Chiles Serranos You can increase or decrease to adjust the level of spiciness
• Salt to taste
• Pepper to taste
• 1 Avocado Optional
• 1 Tomatillo

Instructions

• Make sure the shrimp has been adequately cleaned, deveined, and patted dry. Set aside in a large bowl.
• Add the lime juice, a pinch of salt, and the onion slices. Cover and put in the refrigerator for 20-30 minutes.
• Remove from the refrigerator and strain the lime juice from the shrimp and onions, and set aside.
• Add half of the lime juice that you strained in the previous step to a blender with the garlic, pepper, salt, serrano pepper, tomatillo, cilantro, a few pieces of the onion that marinated with the shrimp, and 2 tablespoons of the chopped cucumber. Blend well.
• Add the mixture made in the previous step to the bowl with the shrimp. Mix well and add additional lime juice and salt to taste.
• Add the remaining cucumbers and avocado slices (if desired) and serve cold with tortilla chips.

Nutrition

Serving: 11/2 cup serving | Calories: 79kcal | Carbohydrates: 6g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 260mg | Potassium: 268mg | Fiber: 2g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg

The post Authentic Mexican Aguachile Verde Recipe appeared first on My Latina Table.

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What is Birria?

Birria is a popular Mexican dish that originated in the Jalisco state in Mexico. You traditionally make it with lamb meat, but lots of people use beef today since it is more affordable and easier to find throughout Mexico and the United States.

There are many different ways to serve Birria. The first is as “consome” which is a type of soup, or stew using dried chiles and other spices. For that variety, you shred the meat and serve it in the soup. That is why it is important to cook the meat until it is very tender.

The consome is served with diced onion and cilantro, salsa, and lime juice. It is popular at baptisms, weddings, and holiday parties. Birria has gained international fame, not only because of its delicious flavors, but also because it has a reputation of helping people recover from a hangover.

I have noticed recently that a lot of people are crazy for quesabirria tacos as well. These are a combination of quesadillas and birria tacos, dipped in the consome and fried.

Another way to eat birria is to shred the meat and make tacos with it! Both ways of using it are delicious, but my personal preference is as tacos. You shred the meat, heat up the tortilla and dip it in the broth before adding the meat and serving it with onion, cilantro, salsa and lime.

How Do You Make Birria?

Birria is made with lamb meat or beef. Most often, rib meat is what is used from the lamb, and the shank for beef, but you can use other cuts as well. You start by marinating the meat in a combination of guajillo, ancho, and chipotle peppers. You will also use spices, such as cumin, thyme, oregano, marjoram, and cloves. Marinating allows the flavors to really penetrate the meat, which results in a tender and delicious final product.

Although Birria is delicious, the traditional preparation takes some time. The traditional way to make birria is to let it cook in a large pot for 2-3 hours at least, checking it often to make sure it was cooked correctly. Fortunately, the tecnology that we have today helps us so that we can make it more quickly without sacrificing flavor!

One of my favorite memories growing up was watching my abuelita as she made birria and other recipes with patience and love. Even still, I think that she would have loved to have one of the electric multi-cookers that are so common now. In this recipe, I will show you how to make it using one of these great tools and also in the traditional method.

How Should You Serve Birria?

As I mentioned above, consome de birria is very popular and you make it by adding extra broth and then adding lime juice, salsa, cilantro and diced onions.

For the tacos, start by heating up or frying the corn tortillas and then dipping it briefly in the cooking broth from the birria. This will give it flavor and some extra color. Then you fill it with the shredded birria meat and top it with onions, cilantro, salsa, salt and lime.

No matter how you serve it, it is delicious! Let me know in the comments below how it turned out for you and if you have any questions about the process!

Other Authentic Mexican Recipes

• Authentic Quesabirria Recipe (Birria Tacos)
• Barbacoa Tacos
• Mexican Pozole Recipe
• Authentic Mexican Menudo Recipe
• Authentic Tacos de Canasta Recipe (Mexican Basket Tacos)
• Authentic Mexican Entomatadas Recipe with Chicken
• Authentic Mexican Chicken Tortilla Soup

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Authentic Mexican Birria Recipe

Learn how to make Birria in your electric multi-cooker or on the stove.

Course Main Course

Cuisine Mexican

Keyword Birria

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 10 People

Calories 315kcal

Author Charbel Barker

Equipment

• Electric Multi-Cooker

Ingredients

For the Meat

• 1 Lb Bone-In Lamb Ribs
• 1 Lb Beef shank
• 1 Lb Beef loin
• 1 Tbsp Salt
• 1 Tbsp Pepper
• 1 Tsp Ground Cumin

For the Sauce/Broth

• 4 Dried Ancho Chiles
• 4 Dried Guajillo Chiles
• 1 Chipotle Pepper
• 8 Peppercorns
• 2 cloves
• 1 Tsp dried thyme
• 1 Tsp Marjoram
• 1 Tsp Dried Oregano
• 2 Bay Leaves
• 1/2 Tsp Ground Cumin
• 1/2 Tsp Ground Ginger
• 1/2 Cinnamon Stick
• 8 Cloves Garlic
• 1/2 Large Onion
• 1 Tbsp Salt
• 4 Red Tomatoes
• 1/4 cup Apple cider vinegar
• 2 cups Water

Instructions

Preparation (all methods)

• Season the meat with salt, pepper, and cumin
• Cut open the dried chiles with scissors and remove the seeds
• Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
• Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
• In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often.
• Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
• Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary.
• Follow the cooking instructions according to your preferred method below.

Method 1 - Stovetop

• Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred.

Method 2 - Oven

• Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred.

Method 3 - Electric Pressure Cooker *Preferred Method

• Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker.
• Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred.

How to Serve

• Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa.

Nutrition

Serving: 1People | Calories: 315kcal | Carbohydrates: 21g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 2180mg | Potassium: 960mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7470IU | Vitamin C: 134mg | Calcium: 56mg | Iron: 4mg

The post Authentic Mexican Birria Recipe (3 Methods) appeared first on My Latina Table.

Para Español, Haz Click Aquí.

Guacamole is a staple of Mexican cuisine. Although it is pretty simple to make, it can be tough to get the perfect flavor. With this authentic Mexican recipe, though, you will be an expert in no time. 

Some of my favorite memories from my youth are when I would spend time cooking with my abuelita (grandma). She didn’t have any daughters of her own (she had 10 boys though), and that is why she always loved spending time with her granddaughters. My sister and I had the privilege of growing up in close proximity to her. That gave us the opportunity to learn so much from her.

Every day at dinner time it was like a party – lots of people, lots of food, and lots of smiles. One of the most requested appetizers was always this homemade guacamole. My Abuela had an avocado tree in her yard that grew some of the biggest avocados that I have ever seen. That, combined with this delicious recipe, made for some amazing guac.

I saw her make this recipe more times than I can remember. That’s why I already had the recipe memorized by the time I was about 7 years old. I always looked forward to gathering the avocados from the tree each day, and I was always thrilled when she asked me to make the guacamole.

What Ingredients Do You Need to Make Guacamole?

This guacamole recipe is also great because it only contains fresh, nutritious ingredients, and it only takes about 10 minutes or less to make! All you need for this particular recipe is the following:

• Avocado
• Cilantro
• Onion
• Jalapeno (optional)
• Lime Juice
• Salt
• Tomato

This will be perfect to take to that next get-together where you are supposed to bring something. Your guests will love it!

I can’t think of any time when I have made this recipe where people didn’t ask for the recipe. It must be the combination of authentic flavors, choosing quality avocados, and making it with lots of love. 

How Do You Choose The Perfect Avocado For a Perfect Guac?

Speaking of using fresh avocados, it is super important to choose an avocado that is not too firm, but also not too soft. Make sure you give it a quick (gentle) squeeze at the store before buying it. There should be a little bit of give to it, but it shouldn’t feel too soft. If it doesn’t have any give at all, then it is probably too firm. If you aren’t planning on making the guacamole for a day or two, then the firmer avocado will do, but just make sure that you plan ahead.

How Do You Keep Guacamole From Turning Brown?

One of the most common questions that people ask me about guacamole, is how to keep it from turning brown? You know the feeling – you worked so hard making guacamole, only to have it turn brown right when it is time to eat.

There are a couple of different ways that I have found that really seem to work. 

1. Add the pit of the avocado to the guacamole dish. 
2. Add an extra teaspoon of lime juice.
3. Cover in plastic wrap.

I would recommend doing all three if you can, but remember, as much as you try, the guacamole is going to turn brown if you don’t eat it relatively soon after making it, so plan ahead!

I am so glad that you made it to my site and are getting ready to try this guacamole recipe. It really is easy, but if you have any questions or run into any issues, please feel free to leave me a comment below! If you love this recipe, please rate it with 5 stars at the end of your comment!

Try These Other Authentic Mexican Recipes:

• Tacos al Pastor
• Salsa Verde
• Salsa Roja
• Pork Carnitas Tacos
• Mexican Flautas
• Barbacoa Tacos
• Horchata

Products Used For This Recipe

1. Molcajete. This is a small stone bowl that is used all the time in Mexico for making fresh salsas and guacamole. It makes it really easy to mash the avocados and is a great serving bowl as well! You can get one here to try out for yourself. 
2. Food Chopper: You will need to chop up some veggies for this recipe, so it is helpful to have a food chopper like this one on hand. It makes everything so much easier!

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Homemade Mexican Guacamole Recipe

Guacamole recipe - homemade, authentic Mexican version with simple ingredients that my abuela taught me how to make.

Course Appetizer

Cuisine Mexican

Keyword appetizer, guacamole, mexican food

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 tablespoons

Calories 79kcal

Author Charbel Barker

Ingredients

• 2 ripe avocados
• 1/4 onion finely chopped
• 1 jalapeno finely chopped (optional)
• 1/4 cup Cilantro finely chopped
• 1-2 teaspoons of lime juice
• salt to taste
• 1-2 tomato finely chopped

Instructions

• Peel the avocado and remove the core.
• Mash the avocado in a molcajete until it reaches your desired consistency
• Add the onion, jalapeno, cilantro and tomato and mix well.
• Add lime juice and salt to taste.

Nutrition

Serving: 2tbsp | Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g

The post The Best Authentic Mexican Guacamole Recipe appeared first on My Latina Table.