Recipe - Thai Peanut Sauce (Ceideburg)

Stephen Ceideburg
One half cup Creamy peanut butter
2 Cloves garlic, minced
3 tablespoon Granulated sugar
1/3 cup Soy sauce
1/3 cup Rice vinegar
1 One half tablespoon Hot chili oil
1 One half teaspoon Minced fresh cilantro
1 pn Dried red pepper flakes
Fresh vegetables for
dipping *

* such as carrots, broccoli, bell peppers

In a small mixing bowl, cream the peanut butter, garlic and sugar until
wellblended. Add the soy sauce, vinegar, chili oil, cilantro and red
pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to
blend flavors. Serve with an assortment of fresh vegetables for dipping.

Makes 1 One fourth cup.

From Hall Street Bar & Grill, Beaverton.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini