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CREAMY PEANUT SAUCE

Makes 3 Cups

Even though it's Thai-inspired, the peanut butter triggers comforting childhood memories sans jelly. The balance of tart vinegar and lime, pungent ginger, and the mild sweetness of raw sugar are pure joy. Use it as a dipping sauce for grilled chicken, seafood, beef, or pork. Brush a little on as a glaze while roasting meat, poultry, or fish. Try it on grilled skewers, char-grilled eggplant, Udon noodles, and raw vegetable salads, as well. Experiment by making this recipe with freshly ground peanut butter—the flavor is intense. It keeps well in your refrigerator for up to two weeks.


1/2 cup canola oil
1/4 cup toasted sesame oil
1 cup finely chopped yellow onions
1/8 cup finely minced garlic (12 cloves)
1  2-inch piece of ginger, roughly chopped
1/4 cup red wine vinegar
1 cup water
3 tablespoons sugar
1/4 cup ketchup
1/2 cup creamy peanut butter
1/2 cup fresh cilantro leaves
1/4 cup tamari
2 1/2 tablespoons lime juice
1 teaspoon hot pepper sauce, or to taste


Heat the canola and sesame oils in a large saute pan over medium heat; add the onions, garlic, and ginger, and simmer uncovered for 5 minutes, stirring often.

Add the vinegar, water, sugar, ketchup, peanut butter, cilantro, tamari, lime juice, and hot pepper sauce; simmer uncovered for 5 minutes.

Cool the sauce mixture.

In a blender or the bowl of a food processor fitted with a metal blade, puree the mixture until smooth.

PER 1/4-CUP SERVING: Calories 150; Calories From Fat 120; Calories From Saturated Fat 15; Protein 3 G; Carbohydrate 7 G; Total Fat 13 G; Saturated Fat 1.5 G; Cholesterol 0 Mg; Sodium 270 Mg; 80% Calories From Fat
 

 

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