Spicy Peanut Sambal

From Madhur Jaffrey's World of the East Vegetarian Cooking, Knopf, 1973. ISBN 0-394-40271-5 or 0-394-74867-0.

This is a spicy peanut sauce which is used to make Pecel.

Ingredients

1 hot green chili, chopped
4 cloves garlic, peeled
1/4 cup fried or roasted unsalted peanuts, or 2T peanut butter
5t Japanese soy sauce
4t lime juice
4t tamarind paste
4t sugar

Directions

First grind up all the solids (chili, garlic and nuts) in a spice grinder or blender. Then add the rest of the ingredients as well as 2T plus 2t water to the blender, and mix until you have a smooth sauce the consistency of English Mustard. If it's too thick, add another teaspoon water.

Comments

The original recipe calls for 3-4 chillies. Use that if you want it hotter.

Jim Plank

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