The Culinary Institute of America Presents ProChef.com

Yield: 1 2/3 cup

Ingredients	Amount
Roasted unsalted peanuts	3 oz.
Whole milk	½ cup
Achiote-infused corn oil	3 Tbsp.
Medium white onion, finely chopped (about 1 ½ cups)	1 ea.
Garlic cloves, finely chopped	4 ea.
Ground cumin	½ tsp.
Freshly ground black pepper	½ tsp.
Salt	1 tsp. or to taste
Water	¾ cup
Lime juice	½ tsp.
Finely chopped cilantro	¼ cup

Method

1. Place the peanuts and milk in a blender or food processor; process into a smooth puree. Set aside. Heat the oil over medium heat in a small skillet or saucepan. Add the onion, sauté until light gold Add the garlic, and sauté until light gold, about 30 seconds. Add cumin, black pepper, and salt, and sauté until aromatic.

2. Add the peanut puree, and stir to mix. Cook, stirring until thick and creamy. Add lime juice and dilute with water until sauce consistency. Top with cilantro. Serve at room temperature.

Source: ©Maricel Presilla

Back to Main Recipe Back to Main Recipes Page Nutrition Facts
Serving Size: 2 Tbsp.		Servings Per Recipe: 13

			%DV*
Calories: 132			6
Total Fat: 11 grams			16
Saturated Fat 1.7 grams			16
Cholesterol: 2.07 mg			.1
Sodium: 302 mg			13
Total Carbohydrate: 6.4 grams			.2
Dietary Fiber: 1.5 grams			6
Sugars: 0 grams
Protein: 3.5 gram			7

Vitamin A: 2%	Vitamin C: 6%	Calcium: 4%	Iron: 3%
*Percent Daily Values are based on a 2000 calorie diet.

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