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.
- 1 cup unsalted dry-roasted peanuts
- 1 can (12 fl. oz.) 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.
* 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.