Ecuadorian Peanut Sauce
2 1/2 cups
This Ecuadorian Peanut Sauce is the classic sauce for Llapingachos, the Ecuadorian potato cakes. It is also delicious on boiled potatoes, yucca or any meats. In Peru, this sauce is prepared with the mirasol ají, a sun-dried hot yellow pepper, and served on potatoes and other dishes.
NESTLÉ® CARNATION® Evaporated Milk 12 oz
- 1 cup unsalted dry-roasted peanuts
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoons annatto oil *
- 1/2 cup finely chopped onion
- 1 medium tomato, peeled, seeded and chopped
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped fresh cilantro leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cumin
- Hot pepper sauce to taste
Place peanuts and evaporated milk in blender container; cover. Blend on medium speed until smooth.
Heat annatto oil in medium heavy-duty skillet over medium heat. Add onion, tomato and garlic; cook, stirring occasionally, for about 4 minutes or until onion is tender and mixture is well blended. Stir in peanut mixture and cilantro. Bring to a boil; cook for 3 minutes, stirring frequently. (Sauce should have consistency of very heavy cream. If too thick, add some water.) Season with salt, pepper, cumin and hot pepper sauce.