Salsa de Cacahuate

This one is for the spice heads. Even more so if you're using it as a straight up chip dip vs garnish/base layer for a protein/veg (which is a great move, especially with some pickled onions & a queso fresco).

Apologies in advance for the rough recipe, this is a muscle memory situation. This should yield about two cups.

1 cup peanuts
4 - 6 fresh habaneros (seeded if you're afraid, more if you're a masochist)
6 cloves garlic
.5 cups lime juice
Half an onion
1 medium tomato
1 tbsp neutral oil
1 bunch cilantro
Salt

Toast peanuts in hot skillet until fragrant and lightly browned. Set aside.

Roast habaneros, onion and tomato in a dry skillet until they begin to blacken on all sides. Set aside.

Combine all ingredients (except oil) and blend until mostly uniform. Add oil slowly while continuing to blend until smooth and glossy.