Roasted Shallot Peanut Sauce

This is a great sauce for egg rolls or spring rolls or even chicken fingers. It sweet and spicey all at once. Great served warm or at room temperature.

• Ready In: 45 mins
• Yields: 2 cups

Ingredients

• 3  medium shallots, unpeeled
• 1  cup unsweetened coconut milk
• 1⁄2 cup  smooth peanut butter
• 3  tablespoons raw sugar
• 1⁄2 teaspoon cayenne pepper
• 1  tablespoon soy sauce
• 2  tablespoons fresh lime juice
• 1  teaspoon fresh lime juice

Directions

1. Preheat the oven to 375°F.
2. Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes.
3. Let the shallots cool slightly, and then squeeze the pulp out of the skins.
4. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth.
5. I used the mortor and pestle for this step.
6. The sauce will keep, covered and refrigerated for up to a week.
7. Warm before serving or bring to room temperature.
8. Works great on a buffet table.