Indonesian-Style Chile-Peanut Sauce

Categories: None

Serves: 1 servings

Ingredients:

3 tb Piquin chiles; dried,
-crushed, seeds included
4 Scallions; chopped, white
-part only
4 Cloves garlic; minced
1 ts Finely chopped fresh ginger
1 tb Peanut oil
1 c Chicken broth; (can use
-veggie broth or water)
1 tb Soy sauce
2 ts Dark brown sugar
1/4 ts Ground cumin
1 tb Lime juice
1/2 c Crunchy peanut butter

Instructions:
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 - 1 1/2 cups. Heat scale 8.

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

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