Tuesday, April 7, 2009

Spicy Peanut Sauce


Small bunch fresh cilantro leaves
1 c. smooth, unsalted peanut butter (Wheatsfield Grocery has in bulk)
1 T. sesame oil
1/2 c. low-sodium soy sauce
2 1/2 T. sugar
3 cloves garlic, minced
1 T. hot chili sauce (Thai/Restaurant style...the type that has the rooster on the bottle)
1 T. rice vinegar


In a food processor or blender, place all ingredients and process until smooth. Serve at room temperature. If too thick, thin out with water.

Makes approximately 2 cups.
2 T. = 3 WW points

Serving suggestions: Chicken Skewers, Rice, Spring Rolls

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