Spicy Peanut Sauce

January 14, 2008

Originally posted here: www.johnwilmot.com/recipes/peanutsauce.html

Spicy Peanut Sauce

Recipe adapted from The Savory Way by Deborah Madison.

# On stir fry
# On brown rice
# On cold noodles


# Makes a paste, not a thin sauce
# Will last forever if stored in the refrigerator.
# Use just a litte. A heaping tablespoon is enough for most dishes.
# Can be served on hot or cold foods.
# Make a double batch and always have some around.


# 6 large garlic cloves, finely chopped
# 1 large bunch of cilantro, stems removed
# 2-3 Tbs fresh ginger, peeled & finely chopped
# 1 Tbs peanut oil (or other flavorless vegetable oil)
# 1 Tbs dark sesame oil
# 1 Tbs hot chili oil
# 1/2 cup peanut butter (natural, unsweetened) or sesame peanut butter
# 1/2 cup soy sauce
# 3 Tbs rice wine vinegar (or to taste)

# 3 Tbs sugar (optional)
# 1-2 Tbs chili-garlic sauce (with the rooster on the bottle)
# hot water


# Chop the garlic well, or use minced from a jar.
# Peel & chop the ginger well. Use lots extra if desired.
# Rinse cilantro & remove all large stems. Allow it to drain thoroughly.
# Put the soy sauce, garlic, & ginger in a blender and chop until they are completely pureed.
# Add the cilantro & blend till competely smooth.
# Add the sesame oil, chili oil, peanut oil, vinegar, chili-garlic sauce, and sugar to the blender. Puree till well combined.
# Add the peanut butter and mix thoroughly. Scrape sides of blender if necessary.
# Thin the sauce with hot water if necessary.
# Store the sauce in the refrigerator for months.