Name: Ecuadorian Peanut Sauce
Prep time: 15 s
Cook time: 10 s
Total time: 25 s
Yield: 12
Ingredients: 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 tomatopeeledseeded and chopped; 1 clove garlicfinely 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

MAKE IT

Instrucciones En Español

Step 1

Place peanuts and evaporated milk in blender container; cover. Blend on medium speed until smooth.

Step 2

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.

* NOTE:

You can make annatto oil by heating 2 tablespoons annatto (achiote) seeds in 1/2 cup olive or vegetable oil over low heat for 3 to 5 minutes, stirring occasionally until oil turns bright orange. Store in small jar or container. Or, you can substitute 2 tablespoons olive or vegetable oil combined with 1 teaspoon ground annatto or sweet paprika for the 2 tablespoons annatto oil.