This nutty, savory Ecuadorian condiment is made with toasted peanuts, cornmeal, and spices. Salprieta adds texture and flavor to many dishes, but is most commonly paired with plantains!
What is salprieta?
Salprieta is a traditional condiment from the coastal region of Ecuador, especially popular in the province of Manabí. The word salprieta literally means dark salt, since it is a sandy consistency like salt which is made dark from the peanuts and achiote. It’s made with ground toasted peanuts, cornmeal (or dried corn), achiote oil, and spices. Fresh cilantro is mixed in just before serving for brightness. It’s rich, crumbly, and incredibly versatile. It can be used as a topping for baked sweet plantains and cheese, on top of tortillas de verde, or with plain roasted green plantains!
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Ingredients
You just need a handful of ingredients to make this easy salprieta recipe. Here's what you'll need:
- Peanuts: The base of the mixture, adding richness and nutty flavor. If using salted peanuts, taste before adding more salt.
- Cornmeal or Dried Corn: Adds texture and balances the richness of the peanuts. Dried corn gives a slightly coarser result!
- Cumin: Brings a warm, earthy flavor that complements the peanuts.
- Salt: Adjust based on the saltiness of your peanuts—taste before adding the full amount.
- Black Pepper: Adds a subtle kick.
- Achiote Oil: For a touch of color and a hint of earthy flavor.
- Freshly chopped cilantro: Stir in right before serving for freshness and contrast.
See recipe card for quantities.
How to Make Salprieta
Step 1 - Toast the Peanuts and Corn
Toast the peanuts in a dry skillet over medium heat until fragrant and golden, then set aside to cool. If you are using raw peanuts, you will need to toast for much longer, around 45-50 minutes. Next, toast the cornmeal or dried corn on low heat until lightly golden and aromatic, about 15 minutes. Let it cool completely.
Step 2 - Grind the Ingredients
If using whole dried corn: Add the cooled corn and peanuts to a food processor. Pulse until finely ground, being careful not to over-process—it can quickly turn into peanut butter.
If using cornmeal: Start by pulsing the peanuts until chunky, but not overly processed. Then add the cornmeal and pulse just enough to combine.
Step 3 - Season and Serve
Season and mix. Add cumin, salt (if using unsalted peanuts), pepper, and achiote oil. Pulse a few more times until just combined.Taste and adjust the salt as needed.
To store and serve. Keep the mixture in a jar or airtight container in the fridge for up to 2 weeks. When you're ready to enjoy it, scoop out the desired amount into a small bowl and stir in freshly chopped cilantro just before serving.
Tips for Success
- Don't over-process the peanuts: The goal is a coarse, crumbly texture—not peanut butter. Use the pulse function and stop once you reach a sandy consistency.
- Let everything cool before blending to avoid releasing too much oil from the peanuts.
- Toast for flavor! Lightly toasting the peanuts and cornmeal brings out their natural aroma and deepens the flavor. If you are using raw peanuts, you will need to toast for much longer, around 45 minutes. If you are using roasted peanuts, just toast them until fragrant.
How to Use Salprieta
Salprieta is a delicious recipe with unique flavors, and it is quite versatile. It’s most commonly found spooned over sweet plantains, especially in the coastal regions of Ecuador. The sweet-salty combination is absolutely delicious! You can also sprinkle it over rice, mix it into beans or lentils, or use it as a finishing touch on grilled meats, seafood, or yuca. Just before serving, be sure to stir in some fresh cilantro for a burst of freshness that ties everything together.
Storage
Fridge: Store in an airtight jar or container in the fridge for up to 2 weeks.
Serving: Always stir in fresh chopped cilantro right before serving for the best flavor and aroma. Only mix in the amount you plan to use.
Frequently Asked Questions
You can use a neutral oil in its place, though you’ll miss out on a bit of the signature color and subtle flavor. If you can, mix some oil with ground annatto seeds or paprika for some color. You can also make achiote oil at home in just a few minutes!
More Recipes to Try
This recipe is by Pilar Wolosyn, from her cookbook Confieso que Cocino. Her salprieta recipe is written in Spanish, but this recipe is based very closely off of that one! This recipe was published with her permission.
Salprieta Recipe
Ingredients
- 1 cup peanuts dry roasted and unsalted
- ½ cup cornmeal or dried corn
- 1 teaspoons cumin
- 1 ½ teaspoons coarse Kosher salt depending on if the peanuts are salted. If salted, don’t add any salt until you taste at the end.
- ¼ teaspoon black pepper
- 1 tablespoon achiote oil
- Freshly chopped cilantro added as you use it
Instructions
- Toast the peanuts in a dry skillet over medium heat until fragrant and golden, then set aside to cool. If you are using raw peanuts, you will need to toast for much longer, around 45-50 minutes. Next, toast the cornmeal or dried corn on low heat until lightly golden and aromatic, about 15 minutes. Let it cool completely.
- Grind the ingredients: If using whole dried corn: Add the cooled corn and peanuts to a food processor. Pulse until finely ground, being careful not to over-process—it can quickly turn into peanut butter.
- If using cornmeal: Start by pulsing the peanuts until chunky, but not overly processed. Then add the cornmeal and pulse just enough to combine.
- Season and mix: Add cumin, salt (if using unsalted peanuts), pepper, and achiote oil. Pulse a few more times until just combined.Taste and adjust the salt as needed.
- To store and serve: Keep the mixture in a jar or airtight container in the fridge for up to 2 weeks. When you're ready to enjoy it, scoop out the desired amount into a small bowl and stir in freshly chopped cilantro just before serving.
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