
Recipe
Ajilimójili - Spicy Mexican Peanut Sauce
Fiery Fiesta: Spicy Mexican Peanut Sauce to Ignite Your Taste Buds
4.6 out of 5
Ajilimójili is a vibrant and zesty Mexican peanut sauce that adds a burst of flavor to any dish. This versatile sauce is a staple in Mexican cuisine, known for its spicy kick and rich nuttiness.
Metadata
Preparation time
10 minutes
Cooking time
2 minutes (toasting the chili peppers)
Total time
42 minutes (including refrigeration time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Paleo
Allergens
Peanuts
Not suitable for
Nut allergies
Ingredients
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1 cup (240g) roasted peanuts 1 cup (240g) roasted peanuts
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3-4 dried chili peppers, such as guajillo or arbol 3-4 dried chili peppers, such as guajillo or arbol
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2 cloves of garlic 2 cloves of garlic
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1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
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1 teaspoon (5ml) olive oil 1 teaspoon (5ml) olive oil
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1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
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1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g) paprika
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1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
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1/4 teaspoon (1.25g) black pepper 1/4 teaspoon (1.25g) black pepper
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1/4 cup (60ml) water 1/4 cup (60ml) water
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 15g, 2g
- Carbohydrates (total, sugars): 7g, 2g
- Protein: 7g
- Fiber: 3g
- Salt: 0.6g
Preparation
-
1.In a dry skillet over medium heat, toast the dried chili peppers for 1-2 minutes until fragrant. Remove the stems and seeds.
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2.In a blender or food processor, combine the roasted peanuts, toasted chili peppers, garlic, lime juice, olive oil, cumin powder, paprika, salt, and black pepper.
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3.Blend the ingredients until smooth, gradually adding water to achieve the desired consistency.
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4.Taste and adjust the seasoning if needed.
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5.Transfer the Ajilimójili sauce to a jar or container and refrigerate for at least 30 minutes to allow the flavors to meld together.
Treat your ingredients with care...
- Peanuts — Ensure that the peanuts are roasted and unsalted for the best flavor. You can roast them yourself or use store-bought roasted peanuts.
Tips & Tricks
- For a milder version, remove the seeds from the chili peppers before blending.
- Adjust the consistency of the sauce by adding more or less water, depending on your preference.
- Store the Ajilimójili sauce in an airtight container in the refrigerator for up to one week.
Serving advice
Serve Ajilimójili as a dipping sauce for tortilla chips, drizzle it over tacos, enchiladas, or grilled vegetables, or use it as a marinade for chicken or tofu.
Presentation advice
Garnish the Ajilimójili sauce with a sprinkle of crushed peanuts and a few slices of fresh chili peppers for a vibrant and enticing presentation.
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