Salsa de Mani (Peanut Tomato Salsa)

Ecuadorian creamy peanut and red pepper salsa. 

Makes: 600ml
Time: 30 mins
Source: Paul Gayler's Sauce Book
Goes with: Deep friend potato dishes, or used as a base for braised chicken when mixed with chicken stock

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 large red pepper, halved, deseeded, cut into strips, and those are halved
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tbsp tomato puree
• 400g tinned tomatoes
• 3tbsp smooth peanut butter

1. Cook onion, garlic, red pepper in a pan with olive oil until they begin to soften, 3-5 minutes
2. Add cumin, oregano, tomato puree and tomatoes. Bring to the boil, cook for 8-10 minutes until the sauce is flavourful and thickened
3. Stir in the peanut butter, season to taste, cook for 5 minutes more.
4. The sauce keeps in the fridge covered for 2-3 days.