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| 3 Esslöffel | Piquin chiles; dried, crushed, seeds included |
| 4 | Scallions; chopped, white part only |
| 4 | cloves garlic minced |
| 1 Teelöffel | ginger finely chopped, fresh |
| 1 Esslöffel | peanut oil |
| 1 Tasse | Chicken broth; (can use veggie broth or water) |
| 1 Esslöffel | soy sauce |
| 2 Teelöffel | dark brown sugar |
| 1/4 Teelöffel | ground cumin |
| 1 Esslöffel | lime juice |
| 1/2 Tasse | peanut butter crunchy |
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Everyone I have made this for Loves this recipe for an Indonesian-style chile-peanut sauce. It's from "The Whole Chile Pepper Book" by Dave DeWitt and Nancy Gerlach, page 286.
It is used as a satay sauce over thinly sliced meats that are grilled on skewers. I simply use it as a dip for raw veggies. It's also good added to a stir fry.
I always double the recipe. If I'm making it for non-Ch's, I use Much Less chiles :-)
Saute scallions, garlic, and ginger in the oil for 3 - 4 minutes until soft and transparent, but not browned. Add stock and bring to a boil. Reduce heat and stir in remaining ingredients. Simmer the sauce, uncovered, for 10 ~ 15 minutes until thickened.
Makes 1 - 1 1/2 cups. Heat scale 8.
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