PEANUT SPICY SAUCE
Ají de Maní o Pepita de Marañón
We love making aji de mani back in Colombia, but today I’ll show you how to make peanut sauce using cashews. Of course we use peanuts for peanut sauce, but since we have fresh cashews that are dried and unsalted right now in my magic realism kitchen, I figured we’ll use those instead and be a bit creative today.
1 tbsp. oil
1/3 cup minced green onions*
1/2 cup unsalted roasted peanuts or cashews
1/4 cup minced red onion
3 tbsp. minced cilantro
1 tbsp. minced red bell pepper
1 tbsp. white vinegar
2 cloves garlic
1/2 tsp. coriander
1/4 tsp. turmeric
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1/2 tsp. minced seeded red habanero* pepper
First thing you’re going to do is to cook 1/3 cup of green onions. For this easy peanut sauce recipe, this is literally the only cooking you’ll be doing. Cook the onions in a tablespoon of oil. We don’t really need that much oil, but we’re going to use the extra this time and add it to the rest of the sauce to make it very, very smooth.
Put it on medium low for 2-3 minutes.
In the meantime, you can add the rest of the ingredients to the blender bowl. Add the cilantro, red onion, a teaspoon of garlic cloves or paste, add a tablespoon of your favorite apple cider vinegar, and 1/4 teaspoon of everything else – the salt, pepper, and cumin.
You want to make sure that your cumin still smells really strong, otherwise it means you’ve stored it for too long or you didn’t keep it refrigerated, and won’t add much flavor to your peanut sauce.
Turn it off after two and a half minutes. Now the onion is ready to be placed in the blender. You can now add 1/2 cup of water. Oh, the colors are going to be beautiful, I promise you!
Now you have the aji de mani with cashews and all sorts of aromatics ready to be used for empanadas, for chips, for practically ANYTHING you want!
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