Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Nutrition per serving
Calories1149.6 kcal (57%)
Total Fat119.7 g (171%)
Carbs22 g (8%)
Sugars11 g (12%)
Protein4.6 g (9%)
Sodium6999.3 mg (350%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Heat 60 ml (¼ cup) of the oil in a saucepan over medium heat, add the garlic and fry, stirring, until browned on both sides (not burnt). Using a slotted spoon, scoop the garlic into a molcajete or blender, then add the chillies to the oil, reduce the heat to low and cook, stirring, for 3 minutes until dark red in colour (no more than that or they'll taste bitter).
Step 2
Transfer the chillies to the molcajete or blender.
Step 3
Add the remaining oil and the peanuts to the pan and fry, stirring constantly, for 6 minutes or until lightly browned. Add the peanuts to the garlic and chillies and set the oil aside to cool to room temperature.
Step 4
Add 125 ml (½ cup) of water to the molcajete or blender, along with the salt and pepper, and pound or blend until smooth. Transfer the salsa to a serving bowl and stir through the cooled oil until completely incorporated.
Step 5
Store any leftover salsa in an airtight container in the pantry for up to 6 months.
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