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Peanut Dipping Sauce

  • Servings: MAKES 2 CUPS

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KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Asian, Southeast Asian, Vietnamese, Appetizers/starters, Dips & Spreads, Sauces & Condiments, Basic/Easy, Fast, Make Ahead, No-Cook

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  • 1 tomato—peeled, seeded and coarsely chopped
  • 1/4 cup cilantro leaves
  • 2 garlic cloves, minced
  • 2 scallions, finely chopped
  • 1 Thai chile, seeded and minced
  • 1 stalk of fresh lemongrass, tender inner bulb only, minced
  • 3/4 cup chunky peanut butter
  • 1/2 cup chicken stock or canned low-sodium broth
  • 3 tablespoons Asian fish sauce (nuoc mam)
  • 3 tablespoons fresh lime juice
  • 2 1/2 tablespoons light brown sugar
  • 1/2 teaspoon freshly ground pepper


How to make this recipe

  1. In a processor, combine the tomato, cilantro, garlic, scallions, chile and lemongrass; pulse until finely chopped. Add the peanut butter, stock, fish sauce, lime juice, sugar and pepper and process until smooth. Transfer to a bowl and serve.
Contributed By Published June 2000

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