Spicy Chile-Peanut Sauce

dairy free gluten free keto mexican sauce nut butter peanut butter tacos vegan vegan meat

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.                                                                                  

Recipe inspired by Saveur.

Celebrate the flavors of Mexican cuisine with this spicy chile-peanut sauce. It´s rich, flavorful and ideal for drizzling over tacos, nachos, burritos, veggies and more.                

I served this sauce with raw vegan tacos made from walnuts using the NutraMilk. Check out the recipe by Minimalist Baker.


For peanut butter

  • 2 cups (275g) roasted peanuts

For sauce

  • ½ cup peanut butter made with the NutraMilk
  • 1⁄2 cup canola oil
  • 2 tbsp. sesame seeds
  • 10 dried arbol chiles, stemmed
  • 1 dried guajillo chile, stemmed
  • 8 cloves garlic, finely chopped
  • 1 small white onion, finely chopped
  • 1 tbsp. apple cider vinegar
  • 1 tsp. dried oregano
  • salt, to taste


  • Start by making peanut butter, if you don´t already have a batch made.
    • Place peanuts and salt in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set 1/2 cup aside for recipe and store the rest for later use.
  • Heat oil in a 12" skillet over medium-high heat. Add sesame seeds, both chiles, garlic, and onion, and cook, stirring, until onions are soft and sesame seeds are lightly browned, about 8 minutes.
  • Remove from the heat, let cool to room temperature and transfer the NutraMilk. Add vinegar, oregano, and salt, peanut butter, and mix until smooth. Add 1 cup water, and mix until salsa is smooth.
  • Transfer to a serving bowl, and serve at room temperature.

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