Recipe - Chile And Peanut Butter Dip

1/3 cup Crunchy peanut butter
3 tablespoon Firmly packed brown sugar
1 teaspoon Crushed dried chili peppers
(more if you like)
2 tablespoon Tomato/chili sauce (can sub
catsup)
Soy sauce to taste
Lemon juice; enough to
achieve "dip" consistancy

Lorraine Heidecker lheid@saclink.csus.edu

A great combination and one that has been well known in southeast asia and
africa for a long time. The dip below is teriffic with cool strips of
jicama or cucumbers.

Blend all together to a paste but not long enough to eliminate the chunks
in the peanut butter.

This is a great hot weather appetizer or party dip. Add more raw veggies
and you have a light lunch or dinner!

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.