Salsa de maní or peanut sauce
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 cups
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Course
Condiments
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Cuisine
South American, Ecuadorian
Salsa de maní or peanut sauce
Description
Salsa de maní combines unsweetened peanut butter with milk to create a smooth base. A refrito of white onion sautéed in peanut oil or butter with achiote powder and cumin imparts a subtle earthiness and color. The peanut butter and milk mixture is added to the refrito and simmered to meld the flavors. Optional ingredients like finely chopped hard-boiled egg, minced ají or hot pepper, and fresh cilantro add complexity and texture.
The sauce has a creamy, velvety texture balanced by the aromatics and spices. It is served warm and can accompany various dishes, providing a nutty, slightly spicy complement.
This peanut sauce does not require lengthy preparation and can be adapted with or without the optional ingredients based on preference or availability.
Ingredients
- ¾ cup peanut butter unsweetened
- 1 cup milk
- ½ cup white onion finely diced
- 1 tsp cumin
- 1 tsp achiote ground
- 2 tbs peanut oil or butter
- 1 tbs cilantro finely chopped
- 3 tbs white onion finely minced or sliced
- 1 egg finely chopped (optional, hard-boiled
- 1 ají finely minced (optional, or hot pepper
- salt to taste
Instructions
- Mix the peanut butter with ½ cup of milk to help dissolve the peanut butter.
- Heat the butter or oil to prepare a refrito, add the onion, achiote, cumin and salt, cook until the onions are soft.
- Add the peanut butter and milk mixture, as well the remaining ½ cup of milk.
- Stir well and simmer for about 10 minutes.
- Add the chopped hard-boiled egg, cilantro, aji (if using) and onions.
- Serve warm.
User Reviews
Overall Rating
4.8
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