Mexican Peanut "Salsa" (Sauce)

Makes about 1 cup

2 tbsp. kowalski's Extra Virgin Olive Oil

1 small yellow onion, sliced

4 cloves garlic, smashed

4 dried árbol chiles, stemmed

1/4 tsp. dried thyme

- dash ground allspice, or more to taste

- kosher salt and coarse ground black pepper, to taste

1/4 cup refrigeratred creamy peanut butter

1/2 cup hot water, approximately

1 1/4-1 1/2 tsp. apple cider vinegar, to taste


Heat oil in a small sauté pan over medium heat; cook onion, garlic, chiles, thyme and allspice in oil until onion is very soft and light golden-brown (5-7 min.). Season with additional allspice and salt and pepper to taste. Process onion mixture with remaining ingredients in a food processor until very smooth, using enough water to reach desired consistency. Adjust seasoning as necessary.


  • Find dried árbol chiles in the Produce Department.
  • This sauce is great on grilled chicken, fish and seafood, in tacos or drizzled on nachos. Also try it on a burger or whisk with hot cream or half-and-half and toss it with pasta.