Brazilian peanut sauce

Brazilian peanut sauce

By
From
Cantina
Makes
750 ml
Photographer
Chris Middleton

We are so used to seeing peanuts in Thai and Malaysian cooking but peanuts and peanut-based sauces are used all over Latin America too, mostly for braising exotic meats like goat. In Brazil they make a light peanut sauce for fish stews and the Peruvians use a peanut sauce for coating cooked potatoes. This sauce has a Mexican accent and in the restaurant we use it for many tacos, tamales and bocoles. I like the way the sweet peanut sauce interplays with salty masa and corn.

Ingredients

Quantity Ingredient
1 red onion, roughly chopped
125g tinned or fresh tomatillos, drained if tinned and outer leaves removed if fresh, roughly chopped
3 garlic cloves, roughly chopped
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
3 dried pasilla chillies
1 tablespoon peanut oil
240g roasted peanuts, ground
750ml chicken stock
100g chipotle in adobo sauce
50g dark bitter chocolate, roughly chopped
50g day-old bread
55g sugar
50ml cider vinegar
lime juice, to taste
sea salt, to taste

Method

  1. Combine the onion, tomatillos, garlic and spices in a food processor and blend to make a paste.
  2. Remove the stalks and roughly chop the chillies, retaining the seeds.
  3. Heat the oil in a medium heavy-based saucepan over low heat. Gently fry the chilli for 2–3 minutes, until it begins to colour. Add the onion mixture, increase the heat to medium–low and fry for 4 minutes, or until fragrant. Add the peanuts and fry for a further 5 minutes. Pour in 625 ml of the stock. Add the chipotle, chocolate and bread and gently simmer for 30 minutes, or until reduced to a thick sauce.
  4. Transfer the mixture to a food processor or blender and process, gradually adding the remaining stock, to make a smooth sauce. Strain through a fine-mesh sieve, pressing and rubbing with the back of a spoon to ensure all of the sauce passes through.
  5. Combine the sugar and vinegar in a small saucepan. Simmer over medium–low heat, until reduced to a caramel. Add the caramel to the sauce and stir to combine. Season with lime juice and salt.
  6. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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