This evocative sauce stimulates the palate with its notes of spice, sweet, and tangy, and serves as a magnificent accompaniment to just about anything.
Serves 6-8 as a dip; serves 4 generously as a side sauce
2 tablespoons olive oil
1 tablespoon dark sesame oil
2/3 cup minced red onion (1 small onion)
1 tablespoon minced garlic (about 4 cloves)
1 tablespoon fresh ginger root, minced (or through a garlic press)
¼ to ½ teaspoon crushed red pepper flakes
2 ½ tablespoons good red wine vinegar
½ cup light brown sugar, packed
4 tablespoons Tamari
½ cup smooth peanut butter
¼ cup chili sauce (Heinz recommended)
3 tablespoons dry sherry
1 tablespoon freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot over medium-low heat until the onion is transparent, 10 to 15 minutes.
Whisk in the vinegar, sugar, Tamari, peanut butter, chili sauce, and sherry. Cook for two to three minutes more, whisking constantly. Remove from heat and cool.
Before serving, add lime juice and stir to incorporate.
Simply use as a dip for grilled chicken or spring rolls; or as a spread for wraps.
Recipe and photo by Donna Marie Zotter