Salsa Cacahuate

1. Add tomatillos and water to a pot. Simmer on low, covered, for 5 minutes. Flip tomatillos and cook 5 more minutes until tender but not burst. Cool and reserve both tomatillos and liquid.

2. In a pan, heat oil over medium. Add árbol chiles and peanuts, stirring until fragrant and toasted (2–3 minutes). Do not burn. Remove with a spider strainer and drain on paper towels.

3. In the same oil, cook onions and garlic over medium-low heat until golden brown and tender. Cool and reserve.

4. Combine the chiles, peanuts, oil/onion/garlic mixture in a blender with about 100 g of tomatillo water. Blend on high until desired texture is reached.

5. Add the tomatillos and blend again on low until smooth but not soupy. Season with salt and bouillon to taste.