Groundnut Sauce
Yield
1 cupPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
diced |
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | medium |
tomatoes
sliced |
|
| 2 | each |
jalapeño pepper
roasted, |
*
|
| 2 | tablespoons |
peanut butter
|
|
| 1 | cup |
water
boiling |
|
| 2 | teaspoons |
arrowroot flour
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
diced |
|
| 15 | ml |
peanut oil
|
|
| 1 | medium |
tomatoes
sliced |
|
| 2 | each |
jalapeño pepper
roasted, |
*
|
| 3E+1 | ml |
peanut butter
|
|
| 237 | ml |
water
boiling |
|
| 1E+1 | ml |
arrowroot flour
|
|
| 1.3 | ml |
black pepper
|
|
Directions
In a skillet, fry onion in peanut oil.
Add tomato and jalapeno and cook 10 minutes, until soft.
In a bowl, stir peanut butter, water and arrowroot into a smooth paste.
Add peanut paste to skillet.
Sprinkle with pepper.
