Red Peanut Sauce

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Savory • Smoky • Nutty • Mild

A rich peanut sauce featuring Black Cherry Acapulco Gold, ancho chile, onion, and garlic with savory depth and mild heat. Perfect for tacos, nachos, quesadillas, and fajitas.

Yield: About 500 g (17.5 oz)
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes

Ingredients

Red Peanut Sauce

  • 150 g Black Cherry Acapulco Gold (BCAG), about half a bottle
  • 150 g unsweetened peanut butter
  • 150 g white onion, roughly chopped
  • 10 g dried ancho chile, seeded
  • 3 garlic cloves
  • 10 g salt
  • 10 g lime juice

Instructions

Prepare the Ancho Chile

  1. Remove the seeds from the dried ancho chile.
  2. Tear or cut the chile into small pieces to aid incorporation.
  3. For a smoother sauce, optionally soak the chile in warm water for 15–20 minutes before blending.

Build the Base

  1. Add the onion, ancho chile, garlic cloves, Black Cherry Acapulco Gold, peanut butter, and lime juice to a food processor or blender.
  2. Process until the mixture begins to smooth out.

Season the Sauce

  1. Add the Salt.
  2. Continue blending until fully incorporated.
  3. Taste the sauce and adjust seasoning if desired.

Serving Suggestions

Use as:

  • A sauce for grilled chicken
  • A finishing sauce for pork tacos
  • A drizzle for grain bowls
  • A dipping sauce for roasted vegetables
  • A spread for wraps and sandwiches
  • A sauce for satay-style skewers
  • A topping for rice bowls and noodle dishes
  • See "Pork Belly Chilaquiles with Spicy Peanut Red Sauce" recipe


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