Ecuadorian Peanut Sauce is creamy, savory, and just a little spicy—the kind of sauce you’ll want to put on everything. It’s a staple across Ecuador, especially with potatoes, pork, or yuca.
Also known as salsa de maní, this creamy peanut sauce is beloved throughout Ecuador. It’s often served warm and has a smooth, velvety texture that clings beautifully to potatoes, rice, meats, and vegetables. While its flavor is undeniably rich, the addition of lime juice, herbs, and mild heat from hot pepper gives it balance and brightness.
Traditionally made with roasted peanuts, this easy version uses natural peanut butter to save time without sacrificing flavor. The foundation of the sauce is a simple refrito—a sauté of onion, achiote, and cumin—which infuses the sauce with aroma and color. A splash of milk and water makes it silky, and the lime and cilantro keep it fresh!
History of Peanuts in Ecuador
Peanuts are actually very prominent in Ecuadorian cuisine! It can be found in a lot of classic Ecuadorian recipes like guatita, corviches, or even in some ceviches, like ceviche from Jipijapa! It turns out that peanuts are actually native to South America and have been cultivated in Ecuador for thousands of years. Peanuts in Ecuadorian food can be found throughout the country, but it is especially popular in the provinces of Guayas and Manabí!
Jump to:
Ingredients
You just need a handful of ingredients to make this Ecuadorian peanut sauce recipe. Here's what you'll need:
- Natural peanut butter: Use unsweetened, unsalted peanut butter for the most authentic flavor and smooth consistency.
- Milk: Adds creaminess and thins out the peanut butter! You can use any milk you have on hand.
- Water: Used to thin the sauce to your desired consistency.
- Green onions: Separate the whites (for the base) and greens (for finishing).
- Cumin: Warm, earthy, and essential to Ecuadorian cooking.
- Ground achiote or achiote oil: Adds a beautiful orange color and a subtle, nutty flavor.
- Hot pepper: Use ají or any mild chili you prefer; deseeded for just the right heat.
- Lime juice: Balances the richness with acidity.
- Cilantro: Bright and herbal, a must-have finishing touch!
- Salt: To taste.
See recipe card for quantities.
How to Make Ecuadorian Peanut Sauce
Step 1 - Combine Peanut Butter & Milk
Start the sauce: In a small bowl, whisk together the peanut butter and ½ cup of milk until smooth and well combined. This helps the peanut butter dissolve more easily into the sauce.
Step 2 - Sauté the Refrito
Make the refrito: In a saucepan, heat the butter or oil over medium heat. Add the whites of the onions, achiote, cumin, and salt. Cook, stirring occasionally, until the onions are soft and fragrant.
Combine and simmer: Pour in the peanut butter mixture and stir well to combine. If the sauce is too thick, add water a little at a time—start with ¼ cup—until you reach your desired consistency.
Step 3 - Add Additional Ingredients & Serve
Finish the sauce: Let the sauce simmer gently for about 7-10 minutes, stirring occasionally. Finally, add in the chopped pepper, lime juice, greens of the onions and freshly chopped cilantro. Taste and add more salt if needed.
Serve: Serve warm as a dipping sauce or over your favorite dishes.
Tips for Success
- Use natural peanut butter. Avoid peanut butters with added sugar! They can make the sauce overly sweet or greasy. Stir well before measuring to ensure even texture.
- Start with milk, not water. Mixing the peanut butter with milk first helps it dissolve more easily, preventing clumps when you add it to the pan.
- Adjust the consistency slowly. Add water a little at a time while the sauce simmers, until you reach your ideal thickness—it should be pourable, but not watery.
How to Serve Salsa de Maní
- Drizzled over Ecuadorian llapingachos (potato cakes), yuca frita, or tortillas de verde.
- As a dipping sauce for fried plantains, grilled meats, or empanadas.
- Stir it into some fish ceviche for a nutty flavor!
- Serve it warm for the best flavor and consistency.
Storage
Let the salsa de mani cool completely, then store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk to loosen it if needed. It’s not ideal for freezing, as the texture may separate upon thawing.
Frequently Asked Questions
Ecuadorian peanut sauce has a rich, creamy, and nutty flavor with a savory backbone from cumin and green onion. The peanut taste is prominent but balanced by the other ingredients like the lime and a gentle heat from hot pepper. It’s comforting and hearty, but with just enough acidity and freshness (thanks to cilantro and lime) to keep it from feeling heavy.
You can skip it, but a small pinch of paprika or turmeric can give a similar color and subtle flavor.
It’s mildly spicy, depending on the pepper used. For a milder version, use a small amount of bell pepper or skip it altogether.
More Recipes to Try
- Cevichocho Vegan Ceviche
- Tomate de Arbol Ají
- Colombian Empanadas
- Cilantro Jalapeño Sauce
- Tomato and Onion Curtido
Ecuadorian Peanut Sauce aka Salsa de Maní
Ingredients
- ½ cup peanut butter
- ½ cup milk
- ½ cup water or as needed to thin the sauce out
- 2 green onions whites and greens separated
- 1 teaspoon cumin
- 1 teaspoon ground achiote
- 1 teaspoon oil or skip the ground achiote and add 1 teaspoon achiote oil
- 1 hot pepper deseeded and diced
- ½ lime juiced
- Freshly chopped cilantro
- Salt to taste
Instructions
- Start the sauce: In a small bowl, whisk together the peanut butter and ½ cup of milk until smooth and well combined. This helps the peanut butter dissolve more easily into the sauce.
- Make the refrito: In a saucepan, heat the butter or oil over medium heat. Add the whites of the onions, achiote, cumin, and salt. Cook, stirring occasionally, until the onions are soft and fragrant.
- Combine and simmer: Pour in the peanut butter mixture and stir well to combine. If the sauce is too thick, add water a little at a time—start with ¼ cup—until you reach your desired consistency.
- Finish the sauce: Let the sauce simmer gently for about 7-10 minutes, stirring occasionally. Finally, add in the chopped pepper, lime juice, greens of the onions and freshly chopped cilantro. Taste and add more salt if needed.
- Serve: Serve warm as a dipping sauce or over your favorite dishes.
Leave a Reply