Peanut Hot Sauce
|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|
|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.