Recipe by Seven Wonders
This is what I would call "eatable." Not just edible. I and my daughter, too, have been known to forage the fridge looking for leftovers to dip in sauce remnants. I know the ingredient list looks daunting, but it doesn't take long and is COMPLETELY worth it. I found this in a book called "Desperation Entertaining" by Beverly Mills and Alicia Ross. It is suggested, among other things, as a dip for chicken fingers.
- 4 fresh garlic cloves
- 1 tablespoon onion powder
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil (dark)
- 1 tablespoon bottled fresh ginger or 1 tablespoon finely minced fresh ginger
- 1 tablespoon red wine vinegar
- 1⁄4 cup firmly packed light brown sugar
- 1⁄2 cup smooth peanut butter
- 1⁄4 cup ketchup
- 1⁄4 cup soy sauce
- 1⁄2 lemon
- 1⁄2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon crushed dried red pepper flakes
Directions See How It's Made
- Peel the garlic cloves and drop them 1 at a time through the feed tube of a blender or food processor with the machine running and finely chop. Add the remaining ingredients one at a time, squeezing the lemon juice through a small strainer ( to catch seeds) directly into the blender or processor bowl. Pulse on high to combine well.
- To serve, place in a microwave-safe bowl and microwave, covered with plastic wrap, on high until heated through, 1 to 2 minutes.