Title: Peanut-Chile Sauce
Categories: Sauce
Yield: 1 Servings
| 1 | | Green serano chile, seeds |
| | | Removed, roasted and peeled |
| 1/4 | ts | Piquins, or crushed red |
| | | Pepper, seeds included |
| 2 | | Scallions, chopped, |
| | | White part only |
| 2 | | Cloves garlic, minced |
| 1/4 | ts | Ginger, minced |
| 1/2 | ts | Peanut oil |
| 1/2 | c | Broth |
| 1/2 | ts | Soy sauce |
| 1 | ts | Dark brown sugar |
| | | Juice of 1/2 lime |
| 1/4 | c | Peanut butter |
Saute the green onion, garlic and ginger in the oil, 3 to 4 minutes, until
soft but not browned. (I used the micro.)
Add the stock and bring to a boil. Reduce heat and stir in the remaining
ingredients. Simmer until thickened (5 minutes in micro, or 10 on stove).