This sweet, nutty sauce gets subtle heat from chipotles.

Grace Parisi
Recipe by Food & Wine August 1997

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Recipe Summary

Yield:
MAKES ABOUT 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine the peanut butter, coconut milk, chipotle and ginger and pulse until smooth. Transfer the puree to a small saucepan and bring to a simmer over low heat. Cook, stirring, for 1 minute. Transfer the sauce to a bowl and whisk in the soy sauce, lime juice, sesame oil and 1/4 cup of water until smooth; refrigerate until chilled.

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  • Make Ahead: The sauce can be refrigerated for up to 1 week.

  • Serve With: Grilled beef, pork, chicken wings or shrimp or as a dip for blanched vegetables.

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