Aji de Mani // Peanut Chile Sauce
1 teaspoon of canola oil
1/2 of an onion, cut into strips
2 cloves of garlic, sliced
1/2 tomato, peeled, seeded & chopped
2 Peruvian yellow peppers, seeded and cut into strips
3/4 cup of evaporated milk
1 cup of roasted peanuts
1 teaspoon of salt
1/2 tablespoon of olive oil
1. Heat oil in a skillet over medium heat. Add onion, garlic, tomato and pepper; sauté about 8 minutes or until they are golden brown. Remove from heat and cool for 5 minutes.
2. Transfer to a blender. Add evaporated milk and peanuts and puree until smooth. Season with salt and stir in olive oil.