Title: Indonesian Hot Peanut Sauce
Categories: Blank
Yield: 1 Servings

1/2	c	Rice wine vinegar
1/2	c	Water
1/4	c	Sugar
1	c	Roasted, unsalted peanuts
2	tb	Grated fresh ginger
1	tb	Minced garlic
2	tb	Fresh cilantro Pinch red pepper flakes
1/2	ts	Salt
3	tb	Soy sauce
1	tb	Sesame oil

In a small saucepan combine the vinegar, water and sugar. Bring to a boil and boil for 5 minutes, stirring occasionally to make sure the sugar is dissolved. Remove from heat and allow the mixture to cool.

Put the peanuts and vinegar-sugar mixture into a food processor or blender and puree until smooth.

Add the ginger, garlic, cilantro, red pepper flakes and salt; mix well.

Add the soy sauce and sesame oil and beat until well intergrated into the peanut mixture. This sauce will keep for 10 days, covered in the refrigerator. Warm slightly before serving.

This is another recipe from Chris Schlesinger's book, Thrill of the Grill.

Posted by Stephen Ceideberg; October 22 1992.

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