Chile and peanut butter dip

Yield: 4 Servings

Measure Ingredient
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)
\N \N Soy sauce to taste
\N \N 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, .

Similar recipes