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This super-hot Indonesian-style peanut sauce is a good dip for vegetables and crackers (for those who can tolerate the heat), and is a good serving sauce for spicy lamb and chicken. It can also be used to make the meanest PB&J in the known universe. 1 1/2 Tbsp crushed dried cayenne peppers, seeds included or 3/4 Tbsp crushed dried Prairie Fire peppers (or other super-hot variety), seeds included or other crushed dried chiles, to taste 4 scallions, chopped (white part only) 4 cloves garlic, minced 1 Tbsp fresh ginger, fine chop 1 Tbsp peanut oil 1 c chicken stock 1 Tbsp soy sauce 2 tsp dark brown sugar 1/2 tsp ground cumin 1 Tbsp fresh lime juice 1/2 c crunchy peanut butter Heat the oil in a skillet over medium-high heat; reduce heat to medium and and sauté scallions, garlic, and ginger 3-4 minutes until transparent and soft. Transfer to a medium saucepan, add chicken stock, and bring to a boil. Add remaining ingredients, return to a boil, then reduce heat to low and simmer uncovered 10 to 15 minutes to thicken. Adapted from The Whole Chile Pepper Book, p. 286. This recipe was added: 21 August 2004 |