Ingredients:
2 cupsavocado oil or grapeseed oil
1 medium white onion, quartered through stem end, peeled, and layers separated
12 to 14 garlic cloves, smashed
8 serrano chiles, halved lengthwise, seeds and ribs removed
2 tablespoonsunsalted, sugar-free creamy peanut butter
1 teaspoonvegetable bouillon concentrate (preferably Better Than Bouillon)
1/2 teaspoonkosher salt, plus more
Chopped salted, dry-roasted peanuts, for serving (optional)
Directions:
In a large heavy pot, heat the oil over high. When the oil is shimmering, carefully dip the edge of a piece of onion in—if it sizzles, it’s hot enough; carefully add the onion, garlic, and chiles. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, scoop the vegetables into a blender or food processor and let cool for 10 minutes.
Add the peanut butter, bouillon, and 1/2 teaspoon salt to the blender and purée. Remove the small inset lid from top and, with the machine on the lowest setting, slowly pour in enough of the cooking oil to make it creamy and scoopable (this could take up to 1 cup, but feel free to stop when it reaches the consistency you’re like). Blend until the salsa is velvety and emulsified. Taste the salsa and season with more salt if needed.
Transfer to a small bowl and top with peanuts just before serving.
To make ahead: The salsa (without the peanut topping) can be made 2 weeks ahead. Cover tightly and chill.