I have been preparing my spaghetti sauce this way for a long time -- using peanut butter and hot peppers, as I personally do not like a strong tomatoey flavour. Here in Ecuador, using canned tomato paste is the most economical way for us, without having to actually use whole fresh tomatoes, plus it makes this sauce nice and thick. This recipe has always been a big hit with our dinner guests. Then just recently, June 2015, an old neighbor in Colorado asked if she could have my spaghetti sauce recipe before I go back to Ecuador. She floored me, as I had no idea that she had ever tasted my sauce. Well, she never did, but she did remember smelling it many years ago. Because of that, she wanted the recipe. Who knew!
- Olive oil
- 1 large onion, chopped
- 1/2 large bulb of garlic, crushed
- 3 red aji peppers, chopped
- Dried oregano - 2 tbs
- Basil -- 1/3 cup fresh, chopped
- 1/3 cup peanut butter
- 29 oz can Tomato Paste by Facundo
- Two cans water
- Ground black pepper - 1 teaspoon
- 1 teaspoon ground sal en grano, or regular table salt
- Two bay leaves
- Saute in olive oil: the onion and peppers, till soft.
- Then add the garlic, oregano and basil. If too dry, add a tad more oil.
- Then stir in the peanut butter.
- Add one 29 oz can Tomato Paste by Facundo.
- Water down the paste with two cans of water, combine well.
- Add the salt & black pepper and bay leaves.
- Cook sauce partially covered for at least a few hours on low heat, taste and adjust seasonings. Taste even better the next day.
- When I cook my meatballs in this sauce, the flavor of the sauce is even that much better!