Prep 15 mins
Cook 0 mins
After many years of searching for and trying many, many other recipes, this remains my favorite spicy peanut sauce. My favorite way to serve it is as a dipping sauce for long, fresh green beans, an idea I picked up from a caterer in Gainesville, FL (if I could remember her name, I'd give her credit). Many years ago, I had an edition of MasterCook recipe management software. As technology changed, my software became out-of-date and unusable, but I didn't replace it because I saw the benefit of web-based software such as RecipeZaar (why try to manage recipes all by yourself when you can be part of a community and do it together). After years without this recipe (I never could find where I wrote it down or printed it), I tracked it down in Google. I've added it to RecipeZaar to keep for myself and share with others. The recipe is exactly how I found it, including the name, ingredients, directions, and the notes (see below). The only additional notes I would suggest are: add the chili oil one teaspoon at a time, tasting in between, until you reach your desired level of spiciness; and keep the sauce thoroughly chilled or heated, it will separate at room temperature. Enjoy! ORIGINAL NOTES Recipe By: Jo Anne Merrill Use about 1 tablespoon of sauce per serving of chicken or fish. *Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley.
- 5 ounces chunky peanut butter
- 2 tablespoons low sodium soy sauce
- 1 1⁄2 tablespoons water
- 2 tablespoons sugar
- 6 garlic cloves (minced)
- 1 tablespoon cilantro (chopped)
- 4 teaspoons hot chili oil
- Place all ingredients in food processor EXCEPT cilantro.
- Process only long enough to thoroughly combine.
- Add finely chopped cilantro after processing is done. If added to the mixture first it will take on an unappealing color although it does not change the taste in any way.