Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Oregon hazelnuts roasted and pureed |
1 tablespoon | Vegetable oil |
⅔ cup | Water |
2 tablespoons | Lime juice |
1 tablespoon | Lemon juice |
2½ tablespoon | Soy sauce |
2 teaspoons | Red pepper flakes |
1 \N | Garlic clove |
Combine all ingredients and blend well. Let set for flavors to mingle. Sate can be thinned with warm water if it becomes too thick while refrigerated. Use as a dipping sauce for chicken wings, barbecued pork, vegetables or cheese. Also good brushed on chicken, pork cutlets or fish filets, rolled in finely chopped hazelnuts and sauted.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board