Ecuadoran Peanut Sauce

1. 1

   In a small saucepan, combine the oil with the achiote and bring to a simmer.

2. 2

   Transfer to a bowl and let stand until the achiote settles to the bottom.

3. 3

   Carefully pour the oil into a medium skillet, leaving the achiote behind.

4. 4

   Add the onion and cook over moderate heat until softened and lightly browned.

5. 5

   Add the pepper and cumin and stir for 30 seconds until fragrant.

6. 6

   Add the peanuts, milk and cilantro and bring to a boil.

7. 7

   Transfer the peanut sauce to a food processor and pulse until chunky.

8. 8

   Season with salt and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.