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1/2 cup peanut butter, preferably unsweetened
1/2 cup near-boiling water
2 Thbs soy sauce
2 Thbs sugar
5 or more large cloves of garlic, annihilated as you please
2 inches ginger, put through garlic press or -- (2 to 3) ginger grater
2 Tbs cilantro {fresh coriander}, chopped -- (2 to 3) fine
1 tsp rice vinegar
Cayenne or other chile to taste
This is easy. Mix the peanut butter {tahini also works well} with the water until smooth, and add the rest of the ingredients in any order you want. When it comes to the ginger, you want the juice more than the pulp, and as much of it as you can get. Let it rest for a while to let flavours blend - out in the room or in the fridge work equally well, although the sauce is better at room temp or warmed. This stuff is fantastic with spring rolls, pasta, on salads, with chicken or other meats
Recipe submitted from TexMex Recipes
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