Ají de Maní is a spicy sauce indigenous to the Popayan zone of Colombia. It is a must for Empanadas de Pipian and Tamales de Pipian. I personally love this delicious sauce with fresh vegetables or grilled chicken.
My American husband eats this sauce as a dip with Ritz crackers and he says that it is really good. However you use it, it is a wonderful spicy sauce recipe.
Buen provecho!
Ingredients
2 scallions, finely chopped
2 tablespoons vegetable oil
3/4 cup roasted peanuts
1/4 cup fresh cilantro
1 large garlic clove
1/4 teaspoon sazon goya with azafran, achiote or color
1/2 teaspoon ground cumin
Salt and pepper
1 teaspoon jabanero pepper
2 cups of water
Directions
1. Heat the oil in a sauce pan, add the scallions and cilantro. Cook for about 2 minutes. Transfer to a blender and add the rest of the ingredients.
2. Blend until smooth. Transfer the sauce to the sauce pan and cook over medium-low for 12 to 15 minutes. Let it cool and serve.
Note: Refrigerate covered up to 1 week.
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{ 30 comments… read them below or add one }
This ají de maní sounds delicious! With the other sauces you’ve featured, I realize that there are so many wonderful sauces still to be discovered. I don’t think I’ll be content with the same old condiments any more!
I love sauces…thanks for this recipe!
I like this sauce. Sounds like it would be best on pork or chicken for me. Funny how you referenced your American husband…Ritz crackers, that was cute.
that looks really great!!
So cute that your husband eats this on ritz crackers! I would love this on some grilled veggies or grilled chicken. Sounds delicious Erica.
Thank you guys!
That looks really delicious and original!
This sauce is a keeper. It sounds so good that I could dip my fingers in the bowl and lick them clean
A wonderful sauce! My husband would love this too!
¡Hola! Erica.
Una receta curiosa, me tomo nota pero aunque creo que tendré que sacrificarla un poco quitándole picante. Porque no lo tolero mucho.
Un beso.
I imagine it would also be delicious spooned over rice or tablespoon or so in various stewed or braised meat/seafood dishes. It really has my mouth watering.
I love all your comments! Thank you so much!
I’m going to remember this sauce, it looks fantastic! I don’t know about eating it on a Ritz though….
I want to try this Erica sounds really Yummy!
Oh I am going to make this the next time I make empanadas! Or it would be good with grilled chicken like you said. Yum!
i can see ritz crackers as being a suitable vehicle for this sauce–right on!
Wow, this peanut sauce sure looks so tasty…love the ingredients in it…yummie!
I agree, grilled chicken is a delicious use for this wondeful sauce!
yumm looks very tempting,
Wow…this must be very flavourful and delicious. I remember my mom used to cook peanut soup for us. She said it’s very nutritious.
This peanut sauce sounds amazing – I feel like you’ve been holding out on me, but you are always pulling out some incredible recipes. This one I know is sure to be a special treat.
Aside from the Empanadas de Pipian and Tamales de Pipian is it a sauce that is used for specific foods?
I love spicy peanut sauce–great for chicken–I want some now.
I would definitely use this on grilled veggies. Thanks for the recipe…it’s been printed and saved.
Hola! Erica
No logro comprender porque no me reconoce al dejarte mensajes y siempre sale Anonimo. El comentario anterior Anonimo soy yo.
Soy Empar de Creandoenlacocina.blogspot.
A ver si por fín me reconoce como tal.
Un beso.
Love that sauce Erica!
I like the peanuts in a savory sauce so much better than in a sweet pastry. This will be a nice change from the tahini sauce i use usually!
Erica, the rest of my dinner is still cooking, and I hope to have enough of this sauce left to serve with it. I cannot help myself, I have to keep sampling – it is so good and tasty! What a delicious sauce. It is a keeper indeed. Thank you so much for sharing!!!!!
With Ritz crackers? WOW! I can imagine this is good on anything – thanks for sharing!
Oh, this looks exciting! I cannot wait to try it out – I love finding new uses for jabanero peppers!
Thank you
Erica,
I think the logical thing to do now would be to provide a recipe for Tamales de Pipián!
Misha