Recipe for Indonesian-Style Chile-Peanut Sauce 
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Yield:
1 servings
Ingredients:
Amount Ingredient
3 tbl Piquin chiles, dried, crushed, seeds included
4 x Scallions, chopped, white part only
4 x Cloves garlic, minced
1 tsp Finely chopped fresh ginger
1 tbl Peanut oil
1 cup Chicken broth, (can use veggie broth or water)
1 tbl Soy sauce
2 tsp Dark brown sugar
1/4 tsp Ground cumin
1 tbl Lime juice
Instructions:
Instructions: Everyone I have made this for LOVES this recipe for an Indonesian-style chile-peanut sauce. Its from "The Whole Chile Pepper Book" by Dave DeWitt

It is used as a satay sauce over thinly sliced meats that are grilled on skewers. I simply use it as a dip for raw veggies. Its also good added to a stir fry.

I always double the recipe. If Im making it for non-CHs, I use MUCH LESS chiles :-)

Saute scallions, garlic, and ginger in the oil for 3 - 4 minutes until soft and transparent, but not browned. Add stock and bring to a boil. Reduce heat and stir in remaining ingredients. Simmer the sauce, uncovered, for 10 15 minutes until thickened.

Makes 1 - 1 1/2 cups. Heat scale 8.

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