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Red Amaranth Sauce

by on November 21, 2016
 

It’s really my peanutty red amaranth saute blitzed.

Read: Peanutty red amaranth saute

No more, no less. 

I saw a beetroot sauce on Masterchef Australia and essentially triggered this – this sauce that has the hue of beetroot and its earthiness but is a snap to prep.

Sautee the Nigerian trinity – tomatoes, onions and chilies – all fresh – in vegetable oil and saltto taste.

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Add a handful of skinned peanuts.

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Throw in your red amaranth – well washed or sand grains will roll on your tongue – and that we do not want! If you like, add some peanut butter sauce.

Read: 5 minute peanut butter sauce

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Blitz in a blender or food processor. Add water or stock to taste and texture and to the capacity of your utensil.

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Your sauce is ready. Klaar  if you are Dutch. Use as you will. As sauce…

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Or salad dressing.

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And paint a pretty picture with your fork trails. The end.

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I’ve also added blanched red amaranth to some hummus – it didn’t add much flavour though but the colour was yum! The end!!!!