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Dutch West Indian Peanut Sauce

Yield 3/4 cup (serving size: 2 tablespoons)

Ingredients

  • 1/3 cup fat-free, less-sodium chicken broth
  • 3 tablespoons creamy peanut butter
  • 1/2 cup chopped seeded tomato
  • 2 tablespoons minced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon minced seeded Thai chile
  • 1 teaspoon honey
  • 1 garlic clove, crushed

Nutrition Information

  • calories 60
  • caloriesfromfat 63 %
  • fat 4.2 g
  • satfat 0.7 g
  • monofat 2 g
  • polyfat 1.3 g
  • protein 2.9 g
  • carbohydrate 3.8 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 301 mg
  • calcium 9 mg

How to Make It

  1. Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.