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Salsa de Cacahuate

Salsa de Cacahuate

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Mexican
  • Diet: Vegan


Toasted peanuts and white sesame seeds bring a great mixed aroma to this salsa. It goes perfectly well with chips and seafood.


Units Scale
  • 1 pound Roma tomatoes
  • 5 dried chilies (any kind)
  • 1/2 cup peanuts
  • 2 tablespoons white sesame seeds
  • 1 clove garlic
  • 1/3 cup white onion, sliced
  • 1/2 cup water or vegetable broth
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil (optional)


  1. Preheat the oven to 350°F. Place Roma tomatoes, peanuts, and white sesame seeds on a baking sheet and roast together for 8-10 minutes.
  2. Place all prepared ingredients (except the olive oil) in a food processor. Blend well.
  3. Optional: cook the salsa in olive oil over low heat for 10 minutes. (Salsa can last longer this way.)


  • Serving Size: 1 cup
  • Calories: 209
  • Sugar: 3g
  • Sodium: 136.9mg
  • Fat: 15.2g
  • Saturated Fat: 2g
  • Carbohydrates: 15.3g
  • Fiber: 5.2g
  • Protein: 9g
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