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Peanut Sauce

From MOTHER_EARTH_NEWS_January_December_2000 (2000).

Source and licence

From MOTHER_EARTH_NEWS_January_December_2000 (2000), character 1238651 of the text, digitised by the Internet Archive: https://archive.org/details/2000_20261023_202610

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. This sauce can be whipped up in the blender in five minutes and is a nice addition to an Asian noodle salad or sauteed eggplant.
  2. 1/3 cup smooth, unsalted natural peanut butter 2 large cloves garlic, chopped 1 tablespoon peeled, chopped ginger root 1 tablespoon honey 2 teaspoons tamari or soy sauce 2 teaspoons rice vinegar Dash of cayenne pepper or chili oil About 1/4 cup boiling water Place all ingredients in a food processor or blender and mix until smooth, adding the water slowly until you reach the desired consistency.
  3. The sauce will be a little thin, but will thicken when refrigerated.
  4. Refrigerate for at least one hour.
  5. It should have the consistency of ketchup.
  6. If it’s too thick, whisk in a few drops of water.
  7. 1 boneless, skinless chicken breast (about 3/4 of a pound) 2 crushed garlic cloves 2 cups Romaine lettuce or Savoy cabbage, thinly sliced 1 small cucumber, sliced 1/4 cup cilantro leaves (optional) 23 large flour tortillas Place chicken and garlic in a medium saucepan or skillet.
  8. Add just enough water to cover the chicken.
  9. Simmer for about 20 minutes or until the center is no longer pink.
  10. Refrigerate until needed.
  11. (You can strain the broth and freeze it for soup.)