See Also: Sauces and Marinades · Vegetable Dishes
Peanut Sauce for Vegetable Dipping
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. You make this as spicy hot as you wish with the quantity of peppers used.
1 onion, quartered
4 cloves garlic, peeled
2-6 small red chilies, or 1/2 teaspoon dried chili flakes
1/2 cup flaked unsweetened coconut
zest of 1 lime or lemon
juice of 1 lime
1 cup salted peanuts
more salt, perhaps
2 tablespoons peanut or olive oil
1 1/2 cups low-fat milk
1 tablespoon crystalline brown sugar
snipped fresh parsley for garnish
In food processor with steel chopping blade in place, process onion, garlic, chilies, coconut, zest, juice and peanuts until finely chopped. Heat oil in saute pan. Cook mixture over low heat for about 3 minutes, sitrring. Add milk and brown sugar, stirring to make a smooth but liquid sauce. Simmer 2-3 minutes to blend flavors. Serve hot over hot grilled vegetables, or serve cold as a dip for raw vegetable sticks, garnishing with snipped parsley.
Recipe created 2002-04-01.
