In small bowl combine peanut butter, tomato paste, hoisin sauce, sugar and water. Blend until smooth. Heat small heavy sauce pan, once hot add oil and garlic. Fry for 5 seconds. Add peanut butter mixture, stir to blend and cook 3-4 minutes, until thickened. Remove from heat, add chile garlic sauce to taste. Serve warm or room temp. Can be refrigerated up to a week. Chopped peanuts can be sprinkled on top just before serving.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (50%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0.5mg||0 %|
|Sodium 293.8mg||10 %|
|Potassium 89.4mg||2 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.2g|
|Protein 2.4g||3 %|
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Calories per serving: 94
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