Homestead Collective Recipe Archive

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Spicy Chile-Peanut Sauce

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