Bar Food: This Salsa Is Absolutely Nuts

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Discussion (4)

  • paizleychieko.3bae52 posted 2 years ago

    @ms4787 A guajillo chili or guajillo chile is a variety of chile pepper of the species Capsicum annuum and which is widely used in the cuisine of Mexico. Its heat is considered mild to hot. Wikipedia

    Chile de árbol
    The Chile de árbol is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about 5 to 7.5 cm long, and 0.65 to 1 cm in diameter. Their heat index is between 50,000 - 65,000 Scoville units. Wikipedia

  • paizleychieko.3bae52 posted 2 years ago

    I make hummus from boiled peanuts so this should work.

  • stroudart.6ef8c1d posted 2 years ago

    Sounds good except for the CANOLA Oil which is STINKY and chemical tasting. A good Olive Oil could replace the "Rapeseed" Oil renamed by the industry for obvious reasons. A good quality roasted peanut oil would greatly enhance this sauce.

  • ms4787 posted 2 years ago

    Not everyone is from Southern California so these specific chillies are not known to everyone. It would be helpful if they were explained (hot, mild, etc.) or substitutes given.


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