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Salsa de Mani (Hot and Spicy Peanut Sauce)

Wednesday, 11 November 2009

Description

This is a commonly made sauce served over potatoes in Ecuador. The 
amount of chile in the recipe can be adjusted to be mild or wild,
however you wish. This side dish would add also spice to any meat or
seafood dish for a truly exotic dinner.

Ingredients

At a glance
Cuisine
South American
Cooking Method
Simmer
Difficulty
Moderate
Heat Level
3
Chile
Ají
Meal/Course
Sauce/Marinade/Rub
Makes
2 cups
1/2 cup peanuts
1/4 cup cream
1/4 cup milk
1/3 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons ají chile powder, or substitute piquin or cayenne
1 small onion, peeled and quartered
1/2 cup grated goat or feta cheese, crumbled

Methods/steps

Place all of the ingredients in a blender or food processor and blend at 
high speed for a few seconds, or until smooth. Place in a pan and heat
over low heat for five minutes, stirring constantly. Do not boil the
sauce. Serve the sauce over hot cooked potatoes.

 

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