Thursday, January 6, 2011

Peanut Sauce

(about 1 2/3 cups)

This is a great sauce for salads, noodles, pork or chicken. It keeps well for a week or two if covered and refrigerated.

1 tbsp olive oil
4 cloves garlic minced
1 medium onion, chopped
1 2" piece of fresh ginger, peeled and finely chopped
2/3 cup fresh peanut butter
small handful cilantro, chopped
3 tbsp soy sauce
2 tbsp rice wine
2 tbsp balsamic vinegar
honey or agave nectar, optional
juice from 1 lime
up to 1/4 cup water
hot sauce, to taste

Heat the oil in a skillet over medium-low heat. Add the garlic and fry for about a minute and then add the onion and ginger. Saute until the onion is soft.

Remove from heat and cool.

Place the onion mixture into the bowl of a food processor. Add the peanut butter, cilantro, soy sauce, rice wine, vinegar, sweetener, (if using) and lime juice. Run the motor until you have a smooth sauce. Add water until you have a consistency you like.

Add hot sauce to taste and pulse until it's well combined.

Can be stored in a closed container in the refrigerator up to about two weeks.

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