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Cashew Sauce for Vegetable Dipping
From Dorothy McNett's recipes at www.dorothymcnett.com. You make this as spicy hot as you wish with the quantity of peppers used.
1 onion, quartered
In food processor with steel chopping blade in place, process onion, garlic, chilies, coconut, zest, juice and cashews until finely chopped. Heat oil in saute pan. Cook mixture over low heat for about 3 minutes, sitrring. Add milk and sugar, stirring to make a smooth but liquid sauce. Simmer 2-3 minutes to blend flavors. Serve hot over hot grilled vegetables, or serve hot or cold as a dip for raw vegetable sticks, garnishing with snipped parsley.
Recipe created 2002-04-01.