Prep 5 mins
Cook 20 mins
Recipe from Paula Deen Show - Episode: Secret Recipes. The peanuts give this sauce a unique flavor that reminds me of Thai food, especially if you use chunky peanut butter.
- 1 1⁄2 cups apple cider vinegar
- 1 -2 tablespoon Worcestershire sauce
- 1 -2 tablespoon peanut butter
- 1 teaspoon salt
- 2 lemons, juice of
- 1 teaspoon pepper (freshly ground malabar is to die for)
- 2 tablespoons celery seeds
- 2 tablespoons chili powder
- 4 tablespoons butter
- Bring all ingredients to a boil until peanut butter dissolves.
- Stir to avoid sticking.
- Lower the heat and simmer for 20 minutes.
The sauce itself was nice and thick, but the vinegar was just too strong for my tastes, it was quite overwhelming. I served it over grilled chicken. I would probably try less vinegar next time, and definitely use chunky peanut butter. I made this for the "Hot, Spicy and Tasty" event - June 2009.
This is one of those thin, vinegar-heavy sauces. Its flavorful and not too spicy but the vinegar makes it sharp. I think it might be better to cook the pulled pork in than as a sauce on top of it.
Excellent sauce! I only made a quarter recipe to try on some boneless ribs because I was afraid we might think it was too spicy. Both DH and I *loved* it though and wished that I had basted all the ribs with this sauce. The only thing I didn't have was the celery seeds so I'll have to make sure I try that next time. I can't wait to try it with the chunky peanut butter! This recipe is definitely a Hidden Treasure of Zaar! Thanks for posting!