Still More from the "Salsa" Kitchen

 Last week tried another "salsa" recipe from my cookbook.  This one is one of my favorites, although it is not very well-known north of the border... peanut "salsa".  I used to make it occasionally in Ohio (Alejandro had given me an easy recipe), but it decided to make it from scratch according to the instructions in my book.

I bought unsalted peanuts in the shell at the local "tianguis", and I had enough to triple the recipe.  The other ingredients are tomatoes, garlic, and dried chipotle peppers.

I shelled the peanuts (quite time consuming) and lightly fried them in oil.  I removed them from the oil and set them aside to cool.

I cut off the stems of the dried peppers, slit them open and removed the seeds.  I was not meticulous about removing all the veins because I like this "salsa" to be fairly spicy.

I then lightly roasted the peppers on a "comal" (Mexican griddle).

The unpeeled cloves of garlic were also roasted until they were charred. After they cooled I peeled them.

The tomatoes were also roasted until slightly charred.

Everything was then put into the blender, and blended until fairly smooth, but with a bit of texture.

Using the oil in which the peanuts were fried, I cooked the "salsa" in a saucepan.  Bring it to a boil, then lower the heat and cook for a about 15 minutes.  Salt to taste, and be sure to stir the sauce so that it doesn't stick to the pan.

The "salsa" was very good, but, frankly, no better than the easier version I used to make in Ohio.  I would buy a can of fire-roasted tomatoes, and use a couple peppers from a can of chipotles.  I would roast some garlic and put everything all in the blender.  I would buy a large jar of Planters unsalted roasted peanuts (no shelling of nuts!) and add them to the blender until I had achieved the right consistency.  I haven't seen canned, fire-roasted tomatoes here in the supermarket, but I have seen bags of unsalted, roasted peanuts.  Of course, there are cans of chipotles.  The next time I make this, I will skip the shelling and frying of peanuts and perhaps use canned peppers.