Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Melted butter or peanut oil |
2 \N | Jalapeno, serrano or Thai peppers, seeded and minced |
2 \N | Clove garlic, minced |
½ cup | Coconut milk |
2 tablespoons | Unsalted smooth peanut butter |
2 tablespoons | Soy sauce |
1 tablespoon | Lime juice |
2 teaspoons | Sesame oil |
1 teaspoon | Honey |
1 teaspoon | Habanero sauce or your favorite red hot pepper sauce |
Source: 'A Penchant For Chili Peppers' by Jay Soloman in "Restaurants USA" January 1992 Shared by: Dave Mitchell ->NETEAST (02-03-92) B A N Z A I P E A N U T S A U C E In a saucepan, add the melted butter, chili peppers and garlic, and saute for 2 to 3 minutes. Stir in the coconut milk, beanut butter, soy sauce, lime juice, sesame oil, honey and habanero sauce, and bring to a simmer. Remove from the heat and transfer to a serving bowl. Serve with grilled chicken, fish or lamb, or serve as a vegetable dip.
Nutrition Info: Serving: ½ cup 838 calories, 18 grams protein, 32 grams carbohydrates 77 grams fat, 2339 mg sodium, 61 mg cholesterol From: Chester Dick
Submitted By DALE SHIPP On 10-22-94