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Salsa de Cacahuate

Salsa de Cacahuate is a favorite oil based peanut and chili sauce. I make it most often in the summer and winter months because its peanut flavor goes great on foods. Top it on fresh spring + summer salads, ceviches, and comfort foods. I also love it for flavoring homemade popcorn.

Try my indulgent “no pica” recipe salsa you definitely deserve to treat yourself with. You don’t want to miss out on this recipe!

Salsa de Cacahuate recipe post.

What Is Cacahuate Salsa?

Salsa de Cacahuate is peanut based salsa with a nutty, smokey, and hint of spicy flavor but it doesn’t burn. All the way back and from the state of Veracuz, MX is the origin of this great salsa.

It’s made from shelled peanuts, dried chiles, oil, and salt. Yep, that’s it! My recipe does not contain water.

Try this shelf-friendly sauce for a drizzle of flavor-magic. I share all of my tips and provide the best information you need to make it just right for you.

Why Try This Recipe

Because it’s the sh*t. I’ve never felt more seen by peanuts until I started making this salsa as a grown up. I love me some flavorful snacks, and with fresh and local cacahuates? Yes, the cacahuates!

Back to the popcorn mention: I drizzle it over fresh popcorn (photo below!). You can take up the spice level by sprinkling ground chile over and it’ll stick right onto the oil. It’s the perfect popcorn snack and worthy of all my hype!

Ingredients To Make Cacahuate Salsa

Ingredient Quick List: peanuts, oil, dried chiles, sea salt.

Ingredients to make Cacahuate Salsa on a wood surface.
  • 1 cup peanuts, shelled
  • 1.5 cups vegetable oil
  • 1 guajillo chile, de seeded 
  • 1 cascabel, de seeded 
  • 1 chile de árbol, de seeded
  • .5 tsp sea salt


Add dried chile of your choice for spicy. I recommend arbol, piquin, japones if you have them in stock.

Ingredient Notes

  • Peanuts – with or without shelled nuts is fine. Buy local peanuts for best flavor if you can! I used unsalted, shelled peanuts. They have been lightly roasted, I purchase this peanut type regularly.

Pro Tip: Ask yourself, are you a person who likes light or dark roasted peanut butter? This will help determine how long you roast your peanuts on the stove in step 3 of the instructions below.

Toasting the fresh peanuts first in a pan.
  • Dried Chiles – Use guajillo, cascabel, and de arbol for this recipe. This is my favorite of all the combinations I’ve made and eaten. If any of the Chiles are missing, I’d say you’ll miss the flavor profile if going without the Mexican red guajillo.
    • For more recipes with guajillo, try my Salsa Macha in a small batch.
  • Spice – For more spicy flavor, add a second or third dried chile. A piquín, árbol, japonés, or even Thai chile will work perfectly. Just ensure you de stem and de seed.
  • Vegetable oil – pat yourself on the back for not using palm. This recipe taste best with veggie oil. Canola oil comes in second and for quality I’d go with EVOO or avocado oil. But I stick to the OG with vegetable for the indulgent taste of Salsa de Cacahuate. It’s ok to treat ourselves in moderation. 🙂
  • Sea salt or kosher is good. If you’re making this from salted and roasted nuts, do not add any salt. It’ll be too salty unless sodium is your jam.

Step-By-Step Instructions

To make the Salsa de Cacahuate

Process steps to make the salsa guided.

A printer-friendly recipe card is available at the bottom of this post.

Adding second half of oil to the blender for last processing step.

4-5 mins blend time total

salsa transfer to jar and sample full tablespoon of bright red-orange colored Cacahuate sauce on wood surface.

Ways To Spice Up Cacahuate Salsa

Dried Ground chile of your choice. I always go with additional toasted chile de arbol when blending for more spice.

IMPORTANT: If you use fresh chilis, you will need to refrigerate it for health safety purposes.

Foods To Eat With MX Peanut Salsa

The list of foods to enjoy with this is long but here I’ll drop some favorites for inspiration.

  • Mariscos, both seafood and veggie chickpea ceviche types
  • Soups
  • Pickled Veggies
  • Fried Pickles / Chicken
  • Noodles / Dumplings
  • Avocado Toast
  • Burgers
  • Pizza
  • Chicken Skewers
  • Dim Sum
  • Chopped Salads
  • Falafel
  • Snack Topping

Erika’s Favorite: Drizzle a spoonful of peanut salsa over a batch of freshly popped popcorn. It’s oil based so it wont mush up. Here’s a photo below of what it looks like to assure you.


It will be the best savory and nutty Popcorn de Cacahuate Flavor you’ve ever had. Let me know when you try it in the comments 😋.

Pro Tips / Receta Notes

Recipe yield: 12 ounces peanut salsa

Storage: Keeping your peanut salsa in a jar is the easiest and space saving option. This recipe does not need to be refrigerated but does require air tight lid and a new spoon with each use. No double dipping prevents cross contamination!

Need Some Acidity? Add lime to your serving or vinegar.

Pro Tip: As the ingredients in the salsa begin to settle a layer of oil will appear at the top. This is normal. Simply stir or shake if salsa has been sitting for more than 2-3 days. 

  • This peanut salsa is all natural. 
  • This peanut salsa is not a low calorie or low fat food.
  • In chunkier texture peanut salsa, sesame seeds are used as well.

I hope you loved this recipe and all the information provided. Enjoy your salsa treat.

Salsa de Cacahuate poured over tostada de ceviche jaiba and fake guacamole.

What Salsa de Cacahuate Looks Like

Once your jar of salsa has settled, it’ll look like this photo below. Simply mix (it’s not hard like peanut butter) with a clean spoon for 10 seconds and drizzle and dazzle over your foods.

What the settled ingredients in Mexican peanut sauce will look like.

Please Star rate this Salsa De Cacahuate recipe. Your stars help Latinas Que Comen reach ComidaMakers. Thank you!

Salsa de Cacahuate recipe post.

Salsa de Cacahuate (chiles and peanut sauce)

5 from 3 votes


Salsa de Cacahuate is a treat! Four ingredients and the steps to this Mexican salsa. It's a favorite for dressing seafoods, ceviches, grilled meats, salchicha, and hot, cold, or pickled veggies. You'll love this hint of spicy peanut sauce.
prep: 7 minutes
cook: 7 minutes
total: 14 minutes
servings: 24 people
calories: 235
category: Condiments, Salsa
cuisine: Mexican, Mexican-American
keyword: mexican spicy peanut sauce, peanut and chili sauce, salsa cacahuate, salsa cacahuate recipe, salsa de cacahuate


  • Blender
  • pan comal ok for chili roasting but pan is preferred.
  • 1 cup, measuring cup for oil
  • Jar with lid


  • 1 cup shelled peanuts unsalted
  • 1.5 cups vegetable oil
  • 1 whole guajillo chile de seeded
  • 1 whole cascabel de seeded
  • 1 whole chile de árbol de seeded (no pica=1, medium=3, spicy=5)
  • .5 teaspoon sea salt


To make the Cacahuates Salsa

  • De seed dried chiles and de shell peanuts.
  • Use pan and set stove to low heat.
  • Add peanuts to the pan and toast them for 2 minutes, mixing frequently. Then add 1/2 cup oil.
  • Let oil warm for 2 minutes in the peanuts, then add chiles and lightly toast for additional 2-minutes. You’ll know you’ve toasted long enough when you begin to smell the Chiles aroma.
  • Transfer all contents directly into blender. Add salt and blend for about 2 minutes on high.
  • As the blender securely blends, warm remaining oil (1 cup) in the pan for 2 minutes. It does not need to be hot. Warm is enough.
  • Stop blender and add oil, secure with lid and blend on high for 2 minutes.
  • Check consistency with clean spoon to ensure the salsa is smooth and runny saucey texture.
  • Transfer to a food safe jar with lid.


  • Recipe yield: 12 ounces, 24 tablespoons 
  • Storage: Keeping your peanut salsa in a jar is the easiest and space saving option. This recipe does not need to be refrigerated but does require air tight lid and a new spoon with each use. My 12 ounce jar last 6 months.
  • Important Note: No double dipping prevents cross contamination!
  • Pro Tip: As the ingredients in the salsa begin to settle a layer of oil will appear at the top. This is normal. Simply stir or shake if salsa has been sitting for more than 2-3 days.
  • This peanut salsa is all natural.
  • This peanut salsa is not a low calorie or low fat food.

For all my tips and recommendations and to see the full post for

Salsa de Cacahuate visit LatinasQueComen.com!


Nutrition Facts
Salsa de Cacahuate (chiles and peanut sauce)
Serving Size
1 tablespoon
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
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Modified: September 17, 2023


  • Blender
  • Pan
  • Pan safe utensil
  • Jar

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