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
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.