Salsa de mani is a savory warm peanut sauce made with peanut butter, milk, onion, cumin, achiote, cilantro and hard-boiled egg. In Ecuador, this delicious peanut sauce is a must-have topping sauce for Ecuadorian llapingachos or potato patties. It’s also very good on top of boiled yuca or cassava, boiled potatoes, as well as with other vegetables and meats. My dad used to cut the boiled yuca or potatoes into small pieces, add this peanut sauce and cook it for a few minutes until warm – add some crumbled quesillo or queso fresco and it was delicious. I also recommend trying this sauce with llapingachos de mote or hominy corn patties stuffed with cheese or pork. This peanut sauce is traditionally made with fresh roasted peanuts instead of store bough peanut butter, but this is my quick and easy version of salsa de mani. This sauce sometimes has chopped hard boiled egg pieces, but it is optional and can left out. Also, for a spicy version of this peanut sauce, you can add finely chopped hot peppers or some ground chili powder.
Salsa de mani is a warm peanut sauce made with peanut butter, milk, onion, cumin, achiote, cilantro and hard-boiled egg.
- ¾ cup peanut butter (unsweetened)
- 1 cup milk
- ½ cup finely diced white onion
- 1 tsp cumin
- 1 tsp ground achiote
- 2 tbs peanut oil or butter
- 1 tbs finely chopped cilantro
- 3 tbs finely minced or sliced white onions
- 1 hard-boiled egg, finely chopped (optional)
- 1 aji or hot pepper, finely minced (optional)
- Salt to taste
- Mix the peanut butter with ½ cup of milk to help dissolve the peanut butter.
- Heat the butter or oil to prepare a refrito, add the onion, achiote, cumin and salt, cook until the onions are soft.
- Add the peanut butter and milk mixture, as well the remaining ½ cup of milk.
- Stir well and simmer for about 10 minutes.
- Add the chopped hard-boiled egg, cilantro, aji (if using) and onions.
- Serve warm.