Peruvian Peanut Sauce

Serve this tasty sauce with boiled potatoes, fried yucca, or pasta.

Serves: 12Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 12


  • 5 Tbsp. vegetable oil
  • 1⁄2 cup chopped onion
  • 2 garlic cloves, chopped
  • 1⁄2 cup creamy peanut butter
  • 4 Tbsp. ají mirasol paste
  • 2 Tbsp. water
  • 1⁄2 cup evaporated milk
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Heat oil in a skillet over medium-high heat. In the hot oil, fry the onion and garlic for 5 minutes. Add peanut butter and ají mirasol paste, stirring for 3 minutes. Cool and process in a blender with water.
  • Return the sauce to the skillet, and heat with the milk over medium-high heat, but do not let it boil. Season with salt and pepper. If too thick, add another 1⁄4 cup evaporated milk to thin the sauce. Serve warm.