Salsa de Mani

Name: Salsa de Mani
Yield: Makes 600 ml
Cuisine: Ecuadorian
Ingredients: 2 garlic cloves, crushed; 1 large red pepper, halved, deseeded and cut into strips; 2 tablespoons olive oil; 1 onion, finely chopped; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 3 tablespoons smooth peanut butter; 400 g tinned tomatoes; 1 tablespoon tomato purée; ½ teaspoon dried oregano; 1 teaspoon ground cumin

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

In Ecuador, this creamy peanut sauce usually accompanies the popular deep-fried potato croquettes. It is also wonderful when used as a base for braised chicken.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed

Americas
Ecuador
Sauce
Gluten-free
Vegan

Method

Heat the oil in a pan, add the onion, garlic and red pepper and cook for 3–5 minutes until the vegetables begin to soften.
Add the cumin, oregano, tomato purée and tomatoes and bring to the boil. Cook for 8–10 minutes until the sauce becomes flavourful and thickened.
Stir in the peanut butter, season to taste and cook for a further 5 minutes. The sauc