Ecuadorian peanut sauce or salsa de maní, is a savory, rich, and creamy gravy. It is infused with peanut butter, milk, garlic, green onion and a number of spices. This delicious and simple sauce will leave your kitchen smelling amazing!
The traditional process for preparing Ecuadorian peanut sauce involves toasting shelled peanuts, followed by grinding or blending them into a thick paste. A wonderfully dense texture is produced, enriched with a distinctive extra-toasty flavor and touch of grit. Annatto oil is also used to naturally infuse the sauce with a red hue, enhancing its visual appeal.
This Ecuadorian peanut sauce is a quick and simple recipe that my mom developed using ingredients readily available in Canada. We usually serve it over boiled potatoes and pair it with pan fried beef strips, white rice, avocado, and a refreshing salad, such as encebollado. There is lots of space to adjust this peanut sauce to your own liking!
What ingredients are in Ecuadorian Peanut Sauce?
Optionals
Cilantro adds additional flavor to your peanut sauce. Chop up a small handful (2-3 tbsp) and mix in at the very end before serving. You want to add it in the end so it doesn’t overcook and leave your sauce tasting off.
Annatto oil (aka achiote oil) is an orangey-red infusion made of annatto seeds & cooking oil. When added to food, it allows the natural red coloring to transfer. You can use this as your cooking oil for this recipe.
The taste is very subtle, but when used in large quantities does have a peppery and earthy taste.
I don’t use annatto oil as it’s not easy to find where I live. Instead, I use Sazón Goya seasoning which already contains annatto for color.
Substitutions
Peanut Butter Base vs Peanut Base from Scratch
Using peanut butter is the quickest way of making this Ecuadorian peanut sauce. But for those days when you’re feeling fancy or just in the mood for a toastier flavor, you can toast unsalted peanuts and blend them with milk.
Prepare this before frying up the green onions & garlic so it’s ready to go.
- Heat ½ cup of unsalted, roasted peanuts with ½ tbsp of oil over low-medium heat in a fry pan. Stir constantly for even cooking and to prevent burning.
- After 3-5 minutes or once golden brown, transfer toasted peanuts to a paper towel-lined dish to cool.
- Once cooled, place the toasted peanuts in a blender. Add ½ cup of milk and blend until creamy. If preferred, add water for a thinner consistency.
This mix yields a heartier texture and extra-toasty flavor, very similar to authentic Ecuadorian peanut sauce.
Sazón Goya vs Copycat Recipe
If you don’t have any Sazón Goya handy, you can use this Copycat seasoning recipe:
- 1 tsp dried oregano
- 1/2 tsp each of ground coriander, cumin, turmeric, garlic powder
- 1/4 tsp salt
- 1/8 tsp each of black pepper, paprika
The copycat recipe will not match the Goya seasoning exactly in color and taste (Goya has some ingredients that are not easy to replicate with typical pantry ingredients) but it will still make your peanut sauce taste earthy & savory.
Pair with annatto oil and you’ll be closer to the authentic version of Ecuadorian peanut sauce.
How to make Ecuadorian Peanut Sauce
If you’re toasting and blending the peanut base from scratch, make sure it is done before cooking the veggies.
Here’s how I make the sauce:
- Heat oil in a medium fry pan over low heat (or use a large saucepan for larger batches). Cook chopped green onion and garlic for 5 minutes, stirring constantly to prevent burning.
- Increase heat to medium, add warm water, and bring to a boil for 5 minutes until reduced.
- Mix peanut butter and warm milk until combined to create peanut base (skip if using peanut base from scratch).
- Add peanut base to the pan along with dried oregano and Sazón Goya seasoning/copycat recipe. Stir to combine.
- Reduce heat to low and simmer gently until desired consistency.
- Remove from heat. Add cilantro if desired.
- Serve immediately.
TIPS FOR THE BEST SAUCEY SAUCE 💡
🔥 Even for small batches (such as this recipe which makes ½ cups worth of sauce), use a medium saucepan. The surface area is needed to reduce the water in the sauce as it cooks
🥄 Stir constantly when frying the green onions and garlic, then when simmering the sauce. This ensures even cooking and prevents your sauce from getting burned.
🥜 If you’re toasting and blending the peanut base from scratch, make sure it is done before cooking the veggies.
👉🏽 For a smoother texture, allow cooked sauce to cool, and blend further.
❄️ Refrigerate leftovers. Consume within 3 days.
What to Serve Ecuadorian Peanut Sauce with?
Growing up, I remember enjoying this peanut sauce over boiled yellow potatoes. It goes deliciously well with fried beef strips, fresh avocado, white rice, and a refreshing lime, tomato, & red onion salad.
Boiled potatoes 🥔 – Peel and dice the potatoes into ~ 2 inches in size. Toss into boiling salted water and allow to boil for 10 minutes or until soft when poked with a knife. Remove from water immediately and drizzle sauce over potatoes.
Lime, Tomato & Red Onion Salad 🍅 – This salad provides that tangy and citrus punch to your dish. Dice a tomato in 1/2 inch pieces and finely chop a handful of cilantro. Thinly slice a small wedge of red onion, and allow it to sit in salted warm water for at least a couple minutes (this helps soften its sharp taste). In the meantime, combine the tomatoes & cilantro in a bowl and squeeze the juice of one lime over it and stir. Add the red onion, and taste to adjust for lime juice & salt.
Other ways to enjoy this peanut sauce:
Traditionally, with Llapingachos (Potato Patties)🧀 – Pronounced (yah-peen-gah-chos), llapingachos are fried potato patties that are stuffed with cheese and typically served with Ecuadorian peanut sauce. It is a culturally iconic dish representing the Highlands of Ecuador and popular throughout the country.
Non-so-traditionally, as a Salad Dressing 🥬 – I’ve been experimenting with this recipe with greens. Happy to report that it’s a win! Especially with kale. Chop up and massage kale in a large mixing bowl. Start with 1 to 2 tbsp of peanut sauce and massage it in. It’s best to use your hands (it gets messy but it’s super effective, especially if using refrigerated sauce).
2 comments
Thanks so much for sharing! I just tried it and am wondering if it the oregano is really 1 tablespoon, it was a lot.
Hi Charis! You’re absolutely right! It should be 1/2 tbsp, not 1! It’s fixed now. I like oregano… but NOT that much. Thanks for your comment <3