Servings: 2 cups
Calories: 961kcal
Ingredients
- 1 tablespoon olive oil
- 1 ½ cup onions diced
- 1 cup diced celery
- 1 cup carrots peeled and diced
- 14 oz can fire roasted tomatoes
- 2 birds eye chilis chopped
- 1 teaspoon cumin
- 2 garlic cloves diced
- ½ teaspoon fresh ginger grated
- 1 bay leaf
- ½ teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup peanut butter
- ¼ cup cilantro
Instructions
- Heat olive oil to medium in a large skillet.
- Add onions, carrots and celery to the pan. Reduce heat to low and cook for about 10 minutes or until veggies soften while occasionally stirring.
- Add the garlic, ginger, chilis, bay leaf, cumin, salt, and pepper stirring to coat the vegetables. SauteÌ about 2 minutes
- Stir in the tomatoes and cook for another 2 minutes. Add the peanut butter and cilantro then cook for 2 minutes. Remove the bay leaf and discard
- Add all ingredients plus cilantro into blender and puree until smooth.
Notes
Use unsalted creamy peanut butter which allows you to control for sodium amount
Deseed and devein the chilis unless you prefer a kicked up hot AF sauce
Use cumin seeds, toast them slightly in a skillet and grind in a coffee grinder for more flavor
Use the sauce for dishes like shrimp and chicken or vegetables like cauliflower, portobello mushrooms, or cabbage steaks
Habanero or serrano can be used as an alternate to birds eye chilis
Nutrition
Calories: 961kcal | Carbohydrates: 55g | Protein: 36g | Fat: 72g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 1572mg | Potassium: 1366mg | Fiber: 14g | Sugar: 25g | Vitamin A: 11875IU | Vitamin C: 23.6mg | Calcium: 199mg | Iron: 4.8mg
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