Salsa Guille (Mexican Avocado and Serrano Chile Salsa with Peanut Butter)

This salsa boasts no tomato, tomatillo, or citrus; instead, it’s creamy, earthy and savoury, with a little bite. Because Guille's family lives for heat, she made it spicy, leaving the seeds from the chile intact, but added an eccentric nutty twist - peanut butter - that tames the bite. But I’ve come along and seeded the serrano chiles, to highlight their flavour without the distraction of the heat and truthfully, to cater to my sensitive tongue. This savoury salsa is the perfect addition to sizzling mushrooms, quesadillas, or nachos. You can dip bread or chips into it and it’s exceptional with whatever meaty dishes your heart desires.

2 cups avocado oil or grapeseed oil
1 medium white onion, quartered through stem end, layers separated
12-14 cloves garlic, smashed
8 serrano chiles, halved lengthwise, seeds and ribs removed
2 Tbsp. peanut butter, unsalted, sugar-free creamy
1 tsp. vegetable bouillon concentrate, preferably Better Than Bouillon
½ tsp. sea salt

To Serve:
chopped salted, dry-roasted peanuts

Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.

Add peanut butter, bouillon and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.

Transfer to a small bowl and top with peanuts just before serving.

Makes 6-8 servings.

Make-Ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.