Peanut Cilantro Sauce

gistfile1.txt

Ingredients

0.5 cup peanut butter ("natural" hippie kind, chunky, preferably unsalted & unsweetened)
0.5 cup soy sauce (+/- a Tbsp, based on how dark/strong it is. less if PB is salted)
2 packed Tbsp minced garlic
3 packed Tbsp minced cilantro
1/4-1/2 tsp rice wine or sherry
1-2 Tbsp hot chili oil (depending on desired spice level, see below)
5 Tbsp sugar (less if PB is sweetened)

Preparation

Mince the garlic and cilantro separately in a food processor, then
measure them out along with all the other ingredients and process for at
least one minute. You want to let it sit at room temp for at least an
hour (or overnight+ in the fridge) before using it; the chili oil will
increase the spiciness of the sauce over time, so use a bit less than
you think you need to. recommended use: cook some egg noodles, toss them
in sesame oil with steamed broccoli or carrots or the like, then drizzle
peanut sauce over individual portions. You don't need to use as much of
the sauce as it seems like you might, it's pretty strongly flavored. I
usually make 2x or 4x the recipe above to store (it keeps forever) to
have on hand for dinner when I'm feeling lazy.