Скачать или смотреть Spicy Peanut Salsa | You'll be putting this on EVERYTHING!

I grew up having this salsa with pozole — and without it, pozole just doesn’t hit the same. It’s spicy, creamy, and packed with flavor. Try it and let me know what you think!

Check out more recipes on my blog: https://www.jonathanzaragoza.com/recipes

INGREDIENTS:
20g guajillo chiles (about 3–4 chiles)
15g arbol chiles (about 8–10 chiles)
5g chiltepin chiles (about 2 teaspoons)
70g red skin peanuts, raw (about ½ cup)
25g sesame seeds (about 2 tablespoons)
12g raw cashews (about 1 tablespoon)
105g garlic cloves, peeled (about 20–22 cloves)
55g cooked hominy (optional) (about ¼ cup)
3g black pepper, ground (about 1 teaspoon)
3g Mexican cinnamon, whole (about 1 small stick)
2g ground cloves (about ½ teaspoon)
2g whole coriander seeds (about ¾ teaspoon)
1g ground cumin (about ½ teaspoon)
1g dried Mexican oregano (about ½ teaspoon)
900g boiling water (about 3¾ cups)
15g white distilled vinegar (about 1 tablespoon)
20g sugar (about 1 tablespoon + 1 teaspoon)
10g Diamond Crystal kosher salt (about 2 teaspoons)
30g olive oil (about 2 tablespoons)

COOKING METHOD:
1. Heat the olive oil in a medium pan over medium heat. Add the garlic cloves and cook until golden brown and tender, about 8 minutes.
2. Add all the spices and dried chiles to the pan and toast until fragrant, about 1–2 minutes.
3. Turn off the heat and carefully pour the boiling water into the pan.
4. Let everything steep for 20–25 minutes.
5. Transfer everything to a blender. Add the vinegar, sugar, and salt. Blend on high until completely smooth.
6. Taste and adjust seasoning to your liking.