Yield: 4 Servings
|⅓ cup||Crunchy peanut butter|
|3 tablespoons||Firmly packed brown sugar|
|1 teaspoon||Crushed dried chili peppers (more if you like)|
|2 tablespoons||Tomato/chili sauce (can sub catsup)|
|Soy sauce to taste|
|Lemon juice; enough to achieve "dip" consistancy|
Lorraine Heidecker <lheid@...>
A great combination and one that has been well known in southeast asia and africa for a long time. The dip below is teriffic with cool strips of jicama or cucumbers.
Blend all together to a paste but not long enough to eliminate the chunks in the peanut butter.
This is a great hot weather appetizer or party dip. Add more raw veggies and you have a light lunch or dinner! CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .