Peanut and ginger hot sauce
1 1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Thin scallions finely chopped | |
| 2 | larges | Garlic clove(s) finely chopped |
| 1 | tablespoon | Ginger, finely chopped |
| 1 | tablespoon | Sesame oil |
| 3 | tablespoons | Tamari or light soy sauce |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 404 | ||
| 1 | tablespoon | Honey |
| 1½ | tablespoon | Rice wine vinegar |
| 2 | teaspoons | Hot chile oil |
| ½ | cup | Creamy peanut butter |
| 1 | tablespoon | Canola or peanut oil |
| ⅓ | cup | Hot water plus extra if desired |
Directions
Put all ingredient into a blender and blend until smooth. The sauce will be thick, If you wish to dilute it a bit, add 1-2 tbs more hot water.
Submitted By DIANE LAZARUS On 10-17-95
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