Dutch West Indian Peanut Sauce

Dutch West Indian Peanut Sauce Ingredients

1/4 cup Onion Finely Chopped	1/4 cup Tamarind Water
1 clove Garlic Minced	2 tablespoon Sweet Soy Sauce or 1tb sp. ea Soy Sauce & Molasses
1 teaspoon Sambal Ulek or other chili paste or sauce	1 cup Water
3/4 cup Peanut Butter Creamy	2 tablespoon White Vinegar distilled

Instructions for Dutch West Indian Peanut Sauce

1) Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle; or process in a blender or mini chopper. Transfer the mixture to a non-reactive heavy saucepan and stir in the peanut butter, Tamarind water, 2tb sp. Sweet soy sauce,2 tb sp. Vinegar, and 3/4 cup water.

2) Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary; the sauce should be highly seasoned.

3) Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.

Main Ingredient: Peanut ButterCuisine: Dutch West Indies

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