Salsa de Mani (Hot and Spicy Peanut Sauce) Recipe

Salsa de Mani (Hot and Spicy Peanut Sauce) Recipe

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45 juta s/d 2.5 milyar listing 2018
Salsa de Mani (Hot and Spicy Peanut Sauce) Recipe Salsa de Mani (Hot and Spicy Peanut Sauce) Recipe Salsa de Mani (Hot and Spicy Peanut Sauce) Recipe, Yield : 2 cups (473 mL) Heat Scale : Medium This sauce is commonly served over potatoes in Ecuador. The amount of chile in the recipe can be adjusted to be mild or wild, as you wish. This side dish would add spice to any meat or seafood dish for a truly exotic dinner. Ingredients : 1/2 cup (118 mL) peanuts 1/4 cup (59 mL) cream 1/4 cup (59 mL) milk 1/3 cup (79 mL) peanut oil 1/4 teaspoon (1.25 mL) salt 1/4 teaspoon (1.25 mL) freshly ground black pepper 11/2 teaspoons (7.5 mL) aji chile powder (or substitute piquin or cayenne) 1 small onion, peeled and quartered 1/2 cup (118 mL) grated goat cheese or crumbled feta cheese Method : Place all of the ingredients in a blender or food processor and blend on high speed for a few seconds, or until smooth. Transfer the mixture to a saucepan and cook over low heat for 5 minutes, stirring constantly. Do not boil. Serve the sauce over hot cooked potatoes.

Salsa de Mani (Hot and Spicy Peanut Sauce) Recipe

Yield : 2 cups (473 mL) Heat Scale : Medium This sauce is commonly served over potatoes in Ecuador. The amount of chile in the recipe can be adjusted to be mild or wild, as you wish. This side dish would add spice to any meat or seafood dish for a truly exotic dinner. Ingredients :
    • 1/2 cup (118 mL) peanuts
    • 1/4 cup (59 mL) cream
    • 1/4 cup (59 mL) milk
    • 1/3 cup (79 mL) peanut oil
    • 1/4 teaspoon (1.25 mL) salt
    • 1/4 teaspoon (1.25 mL) freshly ground black pepper
    • 11/2 teaspoons (7.5 mL) aji chile powder (or substitute piquin or cayenne)
    • 1 small onion, peeled and quartered
    • 1/2 cup (118 mL) grated goat cheese or crumbled feta cheese
Method :
    1. Place all of the ingredients in a blender or food processor and blend on high speed for a few seconds, or until smooth.
    2. Transfer the mixture to a saucepan and cook over low heat for 5 minutes, stirring constantly. Do not boil. Serve the sauce over hot cooked potatoes.
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Sunday, 24 June 2018

Salsa de Mani (Hot and Spicy Peanut Sauce) Recipe

Article Categories : American Recipes, Recipes

Salsa de Mani (Hot and Spicy Peanut Sauce) Recipe

Yield : 2 cups (473 mL)
Heat Scale : Medium

This sauce is commonly served over potatoes in Ecuador. The amount of chile in the recipe can be adjusted to be mild or wild, as you wish. This side dish would add spice to any meat or seafood dish for a truly exotic dinner.

Ingredients :

    • 1/2 cup (118 mL) peanuts
    • 1/4 cup (59 mL) cream
    • 1/4 cup (59 mL) milk
    • 1/3 cup (79 mL) peanut oil
    • 1/4 teaspoon (1.25 mL) salt
    • 1/4 teaspoon (1.25 mL) freshly ground black pepper
    • 11/2 teaspoons (7.5 mL) aji chile powder (or substitute piquin or cayenne)
    • 1 small onion, peeled and quartered
    • 1/2 cup (118 mL) grated goat cheese or crumbled feta cheese

Method :

    1. Place all of the ingredients in a blender or food processor and blend on high speed for a few seconds, or until smooth.
    2. Transfer the mixture to a saucepan and cook over low heat for 5 minutes, stirring constantly. Do not boil. Serve the sauce over hot cooked potatoes.