1 chile arbol 1/2 onion 1 garlic clove 1 gr trassi 18 gr peanut butter 3 gr salt 16 ml tamarind water 240 ml coconut milk 67 fat grams per 4 approx 15 grind pepper
Instructions
little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy.