Chipotle, Peanut and Sesame Seed Salsa Recipe (2024)

The first time I made this, I took the pan off the burner, but, since the oil was so hot, it continued to cook the chiles and other ingredients, burning them slightly and leaving a bitter taste. It was still delicious. The second time, I had all the ingredients ready as well as a heatproof container to pour out the salsa immediately after I finished toasting. It turned out perfectly. I could put this salsa over everything!

This salsa was so complex and interesting. I spooned and basted this over roasting hasselback potatoes to great results as well as served with tortilla chips so far, but it inspires lots of uses.Word to the wise: wear gloves when seeding the chiles and also plan to spend quite some time accomplishing that task. Next time I make this I want to experiment with using canned chipotles instead of dried to see what that's like?

Superb over queso fundido. I would recommend halving this recipe... it still made a full jam jar (the kind with the red / white checked cap). Also, the whole thing goes very quickly, so it helps to have all the ingredients measured out in advance! No time to prep once things get going. Will be hard not to eat this on everything...

Peaches added. Decrease oil.

Phenomenal! Reminds me of Chinese-style chili crunch. Might have to experiment with some fish ion ideas with this sauce…

Wow this is good. I knew the recipe as written wouldn’t work for me so here’s how I changed it:Doubled the peanuts, which had their brown paper covers on them.Doubled the sesame seeds, filled in with pine nuts when I ran out.Used about 5 cloves of garlic.Store did not have dried chipotles, so, I used about 1/2 cup of canned, with seeds and stems removed.On medium, cooked the peanuts almost 3 minutes, they did not scorch.Doubled the salt and the sugar, kept the oil and vinegar the same.

Superb over queso fundido. I would recommend halving this recipe... it still made a full jam jar (the kind with the red / white checked cap). Also, the whole thing goes very quickly, so it helps to have all the ingredients measured out in advance! No time to prep once things get going. Will be hard not to eat this on everything...

I was daunted by the volume of oil here, so I used much less -- less than a quarter cup -- and at the grinding stage I added 1/4 cup passata and 1/4 cup water. I also used a canned chipotle chile, along with a couple of spoonfuls of the sauce in the can, instead of the dried chile. I can't comment on how the results compare to the recipe as written, but I can say that, starting with this recipe, it's possible to improvise, cutting down on the oil, and come up with something satisfying.

I love the flexibility of this recipe and wish I’d seen the note earlier about removing to a heatproof container so as to avoid burning. I used guajillo chiles and sunflower seeds and look forward to trying the original recipe, and coming up with new alternatives.

Made exactly as recipe is written and was amazing, especially second day. I didn't have the heart to tell family just how fattening it is as!

I’m curious what the experts think about subbing NM red Chile for chipotle peppers?

A must-have in our house. I always double the recipe and freeze some so we’re never without. I second the comment about using a vitamix vs. food processor, just be sure to vent the lid slightly before opening all the way so the steam doesn’t get ya. Enjoy!

Lip smacking and delicious. I always add twice the nuts, half peanuts and half hazelnuts of late, and also mix up the chilis. As Pati says, they enjoy each others’ company. Ancho chipotle and chipotle pasilla are both excellent.

Salsa Macha is amazing. I have been making a Rick Bayless version which has less vinegar and no sugar. But this one is great as well, and introduced me to this type. So delicious. I use almonds and peanuts. I also like to really puree it, I use my vitamix. I can't live without it.

This salsa is so unique and delicious. It’s almost chocolate-y. I added another small handful of hazelnuts in addition to a rounded half cup of peanuts (probability 1/3 c more nuts total than the recipe calls for) and used half ancho and half chipotle chilis. We had them on fish tacos tonight and have a ton leftover for countless other uses.

I will say that even when pulling out all the chipotle seeds, this is pretty spicy!

A little confused...you have to roasted the peanuts and garlic in 1.5 CUPS of olive oil in the beginning?

The first time I made this, I took the pan off the burner, but, since the oil was so hot, it continued to cook the chiles and other ingredients, burning them slightly and leaving a bitter taste. It was still delicious. The second time, I had all the ingredients ready as well as a heatproof container to pour out the salsa immediately after I finished toasting. It turned out perfectly. I could put this salsa over everything!