Prep 5 mins
Cook 10 mins
This sauce also makes a great marinade for meats - thin it down with a little water, lemon juice or vinegar. Served up at Appletree's (not the chain) in Taos. I am guessing at the custom yield.
- 1 red onion, chopped
- 1 inch piece fresh ginger, peeled and chopped
- 1 garlic clove
- 1⁄3 cup sesame oil
- 3 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- 2 cups water, hot
- 1 cup peanut butter
- 1⁄2 cup catsup
- 1⁄2 cup soy sauce
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons black pepper
- 1⁄2 teaspoon Tabasco sauce
- Puree the onions, ginger and garlic in a food processor until smooth.
- Heat the oil in a skillet over medium heat and add the pureed onion mixture and saute for 1 minute.
- In a medium saucepan place the red wine vinegar and brown sugar and heat until sugar caramelizes. Remove from heat and add it to the sauteed onions.
- Add hot water, peanut butter, catsup, soy sauce, coriander, pepper, and tabasco. Stir together and simmer for 5 minutes.