Ingredients:
\n 2 cupsavocado oil or grapeseed oil
\n 1 medium white onion, quartered through stem end, peeled, and layers separated
\n 12 to 14 garlic cloves, smashed
\n 8 serrano chiles, halved lengthwise, seeds and ribs removed
\n 2 tablespoonsunsalted, sugar-free creamy peanut butter
\n 1 teaspoonvegetable bouillon concentrate (preferably Better Than Bouillon)
\n 1\/2 teaspoonkosher salt, plus more
\n Chopped salted, dry-roasted peanuts, for serving (optional)<\/p>\n
Directions: <\/p>\n
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\u2014if it sizzles, it\u2019s 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.
\nAdd the peanut butter, bouillon, and 1\/2 teaspoon salt to the blender and pur\u00e9e. 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\u2019re like). Blend until the salsa is velvety and emulsified. Taste the salsa and season with more salt if needed.
\nTransfer to a small bowl and top with peanuts just before serving.
\nTo make ahead: The salsa (without the peanut topping) can be made 2 weeks ahead. Cover tightly and chill.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-828","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=828"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/828\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}