Peanut Hot Sauce Recipe
Ingredients
4 small cloves garlic
1 (1/2-inch-thick) sliced gingerroot, peeled and quartered
1 small onion, quartered
1 cup salted, dry roasted peanuts
1 1/2 cups water, divided
2 teaspoons cornstarch
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground coriander
2 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoons lemon juice
3/4 teaspoon coconut extract
Directions
Position knife blade in food processor bowl, top with cover.
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.
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.
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