Sal Prieta
Sal Prieta is a traditional Manabí condiment made from toasted ground corn and peanuts, seasoned with spices. It's a versatile accompaniment to many coastal dishes, adding a unique nutty and savory flavor.
🧂 Ingredients
- 250 g Corn kernels(preferably criollo corn, toasted)
- 250 g Peanuts(toasted)
- 3 cloves Garlic
- 1 tbsp Salt(or to taste)
- 1 tsp Cumin
- 1 tsp Black pepper
- 1 tsp Achiote paste or powder(for color)
- 2 tbsp Fresh cilantro(finely chopped (optional))
👨🍳 Instructions
- 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
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
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
Add the cumin, black pepper, and achiote to the mixture. Process briefly to combine.
💡 Tip: Achiote adds a characteristic color and subtle flavor. - 5
If using, stir in the finely chopped fresh cilantro.
- 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.
💡 Pro Tips
- ✓The key to good Sal Prieta is toasting the corn and peanuts properly without burning them.
- ✓Adjust the salt and spices to your personal preference.
- ✓For a smoother texture, you can process the ingredients longer, but a slightly coarse texture is traditional.
🔄 Variations
- Add a pinch of chili powder for a spicy version.
- Some recipes include a small amount of toasted sesame seeds.