Peanuts, known as cacahuates in Mexico, enhance traditional Mexican salsas with richness and a nutty flavor. The two primary sauces featuring peanuts are salsa de cacahuate and salsa macha. Salsa de cacahuate is a creamy blend of fried peanuts, garlic, and dried chilies, while salsa macha is an oil-based sauce that incorporates peanuts after infusing oil with garlic and chilies. Both sauces, versatile in application, complement a variety of Mexican dishes and textures, showcasing peanuts' culinary importance in this cuisine.
Peanuts are a rich, savory complement to the spice of chili peppers and the tang of citrus juices. They're full of fat, which brings heartiness to salsas while tempering heat.
The first is peanut sauce, or salsa de cacahuate, which fries toasted peanuts in oil with garlic and dried chilies before throwing everything in the blender with a bit of water and salt.
Salsa macha infuses olive oil or canola oil with garlic and dried chilies. Peanuts and often sesame seeds are added after blending the chili infused oil, bringing a nutty crunch.
Peanut sauce and salsa macha with peanuts can be used interchangeably and their applications extend to every famous Mexican platter imaginable.
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