Warm Ginger-Peanut Sauce

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.

• Ready In: 10 mins
• Serves: 8
• Yields: 1 1/2 cups

Ingredients

• 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

1. 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.
2. To serve, place in a microwave-safe bowl and microwave, covered with plastic wrap, on high until heated through, 1 to 2 minutes.