Peanut Sauce (Salsa de Mani) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons annatto (achiote) | oil or lard | 1 onion, finely chopped |
| 1 clove garlic, chopped | 1 medium tomato, peeled, seeded, and chopped | 1/2 cup finely ground peanuts, or 2 tablespoons peanut butter |
| salt, freshly ground pepper | ||
| 1 | Heat the annatto oil or lard in a skillet and stir in the onion, garlic, and tomato. Cook over moderate heat until the onion is tender and the mixture well blended. Stir in the peanuts, season to taste with salt and pepper, and cook for a few minutes longer. The sauce should be thin enough to pour. If necessary, add a little tomato juice or water and cook just long enough to blend. |