👨‍🍳 Instructions

1. 1

   If using raw corn kernels, toast them in a dry skillet over medium heat until they pop and are lightly browned. Be careful not to burn them. Let cool.

   💡 Tip: Ensure corn is completely dry before toasting.
2. 2

   Toast the peanuts in a dry skillet over medium heat until fragrant and lightly browned. Let cool.

   💡 Tip: Do not over-toast the peanuts, as they can become bitter.
3. 3

   In a food processor or mortar and pestle, combine the toasted corn, toasted peanuts, garlic cloves, and salt. Process or grind until you have a coarse meal. Do not over-process into a paste; a slightly coarse texture is desired.

   💡 Tip: Pulsing in a food processor is recommended to avoid making peanut butter.
4. 4

   Add the cumin, black pepper, and achiote to the mixture. Process briefly to combine.

   💡 Tip: Achiote adds a characteristic color and subtle flavor.
5. 5

   If using, stir in the finely chopped fresh cilantro.

6. 6

   Store Sal Prieta in an airtight container at room temperature. It can be used as a condiment for plantains, rice, seafood, or mixed into other dishes.

   💡 Tip: Sal Prieta can be made ahead of time and stored for several weeks.