We love making aji de mani back in Colombia, but today I’ll show you how to make peanut sauce using cashews. Of course we use peanuts for peanut sauce, but since we have fresh cashews that are dried and unsalted right now in my magic realism kitchen, I figured we’ll use those instead and be a bit creative today.
First thing you’re going to do is to cook 1/3 cup of green onions. For this easy peanut sauce recipe, this is literally the only cooking you’ll be doing. Cook the onions in a tablespoon of oil. We don’t really need that much oil, but we’re going to use the extra this time and add it to the rest of the sauce to make itvery, very smooth.
Put it on medium low for 2-3 minutes.
In the meantime, you can add the rest of the ingredients to the blender bowl. Add the cilantro, red onion, a teaspoon of garlic cloves or paste, add a tablespoon of your favorite apple cider vinegar, and 1/4 teaspoon of everything else – the salt, pepper, and cumin.
You want to make sure that your cumin still smells really strong, otherwise it means you’ve stored it for too long or you didn’t keep it refrigerated, and won’t add much flavor to your peanut sauce.
Turn it off after two and a half minutes. Now the onion is ready to be placed in the blender. You can now add 1/2 cup of water. Oh, the colors are going to be beautiful, I promise you!. Now you have the aji de mani with cashews and all sorts of aromatics ready to be used for empanadas, for chips, for practically ANYTHING you want!
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
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