Peanut Hot Sauce Recipe
Ingredients
| Garlic | 4 Clove (20 gm) | |
| Sliced ginger | 1 , peeled and quartered | |
| Onion | 1 Small, quartered | |
| Salted dry roasted peanuts | 1 Cup (16 tbs) | |
| Water | 1 1⁄2 Cup (24 tbs), divided | |
| Cornstarch | 2 Teaspoon | |
| Red pepper flakes | 1 1⁄2 Teaspoon, crushed | |
| Ground coriander | 1 Teaspoon | |
| Brown sugar | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Coconut extract | 3⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 592 Calories from Fat 353
% Daily Value*
Total Fat 42 g64.7%
Saturated Fat 6.6 g33.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1168 mg48.7%
Total Carbohydrates 48 g16.1%
Dietary Fiber 10.1 g40.5%
Sugars 21.2 g
Protein 15 g30.9%
Vitamin A 3.1% Vitamin C 22.6%
Calcium 13.1% Iron 18.6%
*Based on a 2000 Calorie diet
Directions
Drop garlic and gingerroot through food chute with processor running, process about 10 seconds or until garlic and gingerroot are minced.
Add onion, and process 10 seconds.
Remove processor cover, add peanuts to processor bowl, replace cover, and pulse 3 or 4 times.
Combine 1/2 cup water and cornstarch, set aside.
Combine peanut mixture, red pepper flakes, remaining 1 cup water, and remaining ingredients in a saucepan, cook over medium heat 5 minutes.
Add cornstarch mixture and cook, stirring constantly, 2 to 3 minutes or until sauce thickens.
Serve with beef, poultry, or pork.
Chef
