2 tbsp. olive oil

14 cup roasted unsalted peanuts

14 tsp. dried thyme

6 dried arbol chiles, stemmed

8 black peppercorns

6 allspice berries

4 cloves garlic, minced

1 small white onion, minced

1 tsp. apple cider vinegar

1 tsp. kosher salt


Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 12 cup water; blend until very smooth, about 2 minutes. Let cool.