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Peanut Sauce for Satay

Source: Weldon Russell
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 2 1/2 cups (Serves 20)
Serve this as a dip for vegetables, pork, beef, or chicken, or as a delicious cold dressing for Chinese noodles.
1 cup chunky peanut butter
4 fresh red chiles, seeded and sliced
2 cloves garlic, minced
2 tablespoons sugar
1 teaspoon cayenne pepper
5 tablespoons fresh lime juice
5 tablespoons low sodium dark soy sauce
3 tablespoons peanut oil
2 tablespoons water
Mix all of the ingredients in a bowl. Place in the top of a double boiler, cover, and cook for 5-10 minutes. (If you are pressed for time, you can heat this in the microwave for 1 1/2 to 2 minutes instead.)

Remove the sauce form the heat source and stir until well blended. The sauce should be of a dipping consistency. Add more water, if necessary.

Use immediately, or transfer the sauce to a sterilized container, seal, and label. Store the mixture in the refrigerator for up to 1 week.

STERILIZING TIP: Start with clean equipment, dish towels, and especially hands. Check the jars for cracks or chips, discarding any that may be damaged. Also check the closures between the jars and lids, insuring that there is no seepage. Fill the jars with boiling water. Let stand for 10 minutes. Pour off the water and turn the jars upside down on clean dish towels to dry.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 1/2 cups (Serves 20)
Calories: 104
Sodium: 228mg
Fiber: 1g
Carbohydrates, Total: 5g
Protein: 3g
% Cal. from Fat: 78%
Fat. Total: 9g
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