Indonesian-style chile-peanut sauce

Yield: 1 servings

Measure Ingredient
3 tablespoons Piquin chiles; dried, crushed, seeds included
4 \N Scallions; chopped, white part only
4 \N Cloves garlic; minced
1 teaspoon Finely chopped fresh ginger
1 tablespoon Peanut oil
1 cup Chicken broth; (can use veggie broth or water)
1 tablespoon Soy sauce
2 teaspoons Dark brown sugar
¼ teaspoon Ground cumin
1 tablespoon Lime juice
½ cup Crunchy peanut butter

Everyone I have made this for LOVES this recipe for an Indonesian-style chile-peanut sauce. It's from "The Whole Chile Pepper Book" by Dave DeWitt and Nancy Gerlach, page 286.

It is used as a satay sauce over thinly sliced meats that are grilled on skewers. I simply use it as a dip for raw veggies. It's also good added to a stir fry.

I always double the recipe. If I'm making it for non-CH's, I use MUCH LESS chiles :-)

Saute scallions, garlic, and ginger in the oil for 3 - 4 minutes until soft and transparent, but not browned. Add stock and bring to a boil. Reduce heat and stir in remaining ingredients. Simmer the sauce, uncovered, for 10 ~ 15 minutes until thickened.

Makes 1 - 1½ cups. Heat scale 8.

Posted to CHILE-HEADS DIGEST by Buffalo Sue <bflosue@...> on Jun 19, 1999, converted by MM_Buster v2.0l.

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