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