Spicy sichuan peanut sauce

Yield: 1 Cups

Measure Ingredient
1 cup Peanut butter
¼ cup Soy sauce
¼ cup Asian sesame oil
3 tablespoons Rice vinegar (not seasoned)
2 tablespoons Finely chopped garlic
2 tablespoons Grated peeled fresh gingerroot
1½ teaspoon Asian chili paste or 1 ts dried hot red pepper flakes, or to taste
1 tablespoon Hoisin sauce or to taste
1½ tablespoon Fresh lime juice
¾ cup Water

In a blender or food processor blend all ingredients together with salt to taste until smooth. Transfer sauce to a jar with a tight fitting lid. Sauce keeps, covered, and chilled, 1 week.

Appeared in the Dec 1994 issue of Gourmet magazine. Submitted By ERIC HUNT <EHUNT@...> On THU, 19 JAN 95 172313 CST

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