Yield: 1 servings
|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.