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Peanut Hot Sauce

southern.chef's picture
  Garlic 4 Clove (20 gm)
  Sliced ginger 1 , peeled and quartered
  Onion 1 Small, quartered
  Salted dry roasted peanuts 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs), divided
  Cornstarch 2 Teaspoon
  Red pepper flakes 1 1⁄2 Teaspoon, crushed
  Ground coriander 1 Teaspoon
  Brown sugar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Lemon juice 2 Teaspoon
  Coconut extract 3⁄4 Teaspoon

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.

Recipe Summary

Side Dish

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 592 Calories from Fat 353

% Daily Value*

Total Fat 42 g64.7%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1168 mg48.7%

Total Carbohydrates 48 g16.1%

Dietary Fiber 10.1 g40.5%

Sugars 21.2 g

Protein 15 g30.9%

Vitamin A 3.1% Vitamin C 22.6%

Calcium 13.1% Iron 18.6%

*Based on a 2000 Calorie diet

Peanut Hot Sauce Recipe