Gustavo Romero's Salsa de Cacahuate

Heat a comal or dry skillet over medium heat. Toast the peanuts, chiles de árbol, and garlic. The chiles will cook quickest: toast for 30–45 seconds per side, pressing them flat with tongs. They should darken slightly and become fragrant without burning. Transfer to a plate and let cool. Flip the garlic until both sides get golden brown, then add to the plate with the chiles. Stir the peanuts constantly, until golden and fragrant, about 4–5 minutes. Transfer to a plate and let cool.

Using a molcajete, grind the toasted garlic with a pinch of salt until a smooth paste forms.

Work in the toasted chiles, grinding coarsely to break them into small pieces without reducing them to a powder.

Incorporate the toasted peanuts, continuing to grind until the mixture is chunky and irregular in texture. Avoid overgrinding.

Slowly drizzle in the neutral oil, stirring with a spoon rather than grinding, until the salsa reaches your desired consistency. Taste and adjust the salt as needed, finishing with a squeeze of lime juice.