Warm salsa is a novelty to me, but not to lovely Ecuador. They love spooning this nutty, oniony mixture over potatoes, but it is also enjoyed with anything from chicken to guinea pig. For a more fluid salsa, add extra milk and puree to desired consistency.
| Servings |
| 2 cups |
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Warm salsa is a novelty to me, but not to lovely Ecuador. They love spooning this nutty, oniony mixture over potatoes, but it is also enjoyed with anything from chicken to guinea pig. For a more fluid salsa, add extra milk and puree to desired consistency.
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Ingredients
- 1 Tbsp annato seeds
- 1/2 tsp ground cumin
- 1 small onions , chopped
- 1 cup peanuts , unsalted
- 3/4 cup milk
- palmful fresh cilantro , coarsely chopped
- salt
- pepper
Servings: cups
Units:
Instructions
- Heat a tablespoon or two of oil in a medium skillet. Add annato and cook until the oil is stained red. Now.. this is very important… REMOVE the annato from the oil.
- Fry your onions in the stained oil until soft and caramelized. Add the cumin, unsalted peanuts and milk. Bring to a simmer and cook for five minutes. Then toss in a handful of coarsely chopped cilantro.
- Add to a blender and puree with salt, pepper, and a bit more milk (thin to desired consistency).
- I left mine thick and chunky. Serve warm over meat, veggies, in soups, etc.