Remove the peanuts from the shell, making sure you also remove the peanuts husk. Remove the stems and seeds from the chile cascabel and then tear into smaller pieces.

Add 1 tbsps. of oil to a skillet and preheat to medium for 1-2 minutes. When ready, add the onions, garlic and peppercorns. Sauté for 3-5 minutes. Transfer to the blender jar.

In that same skillet pour in 1 more tablespoon of oil. Add the peanuts. Continue cooking at medium heat for 5 minutes, stirring often. Transfer peanuts to the blender jar.

Again, in that same skillet, you will pour in 1 more tablespoon of oil. Add the dried chiles. Fry and toast, stirring often for 3-4 minutes. Pour in 1 cup of water to the chiles. When it comes to a simmer, cover pan with lid and remove it from the heat. Let chiles soak for 10 minutes.

When ready, transfer chiles with all the liquid to the blender jar. Pour in the vinegar, 1 more cup of water, oregano and salt, to taste. Blend on high until very smooth. Taste for salt. If salsa is too thick, mix in a little more water.