I would like for someone to share with me their recipe for peanut salsa. Do you have that recipe?!
Answers:
Hope this helps!.
Indonesian Peanut Salsa
1 cup chopped onions
2 tbl veg oil
1 tsp minced garlic
1 tsp minced fresh ginger
1-1/4 cups peanut butter
1 cup water
1/4 cup wine vinegar
1/3 cup soy sauce
1/4 lemon juice
1/3 cup molasses
1/8 tsp cayenne pepper
Saute onion in oil until soft, add garlic ginger and cayenne!. In a food processor combine remaining ingredients!. Combine the 2 mixes and simmer until thick!.
nfd?Www@FoodAQ@Com
Indonesian Peanut Salsa
1 cup chopped onions
2 tbl veg oil
1 tsp minced garlic
1 tsp minced fresh ginger
1-1/4 cups peanut butter
1 cup water
1/4 cup wine vinegar
1/3 cup soy sauce
1/4 lemon juice
1/3 cup molasses
1/8 tsp cayenne pepper
Saute onion in oil until soft, add garlic ginger and cayenne!. In a food processor combine remaining ingredients!. Combine the 2 mixes and simmer until thick!.
nfd?Www@FoodAQ@Com
Spicy and Simple!
1/3 cup arbol, serrano or other small dried chili peppers
1 to 2 medium cloves garlic
1/4 teaspoon salt
1/2 cup unsalted dry-roasted peanuts
1/4 cup extra-virgin olive oil, or to taste
Directions:
Place a small, heavy saucepan over the lowest possible heat!. Add the chili peppers and toast slowly, shaking the pan frequently, for about 15 minutes!. Transfer to a colander, let cool slightly and shake to remove the seeds!. Discard the seeds!. (Some seeds will remain; that's okay!.)
Puree the garlic and salt in a food processor; add some of the toasted chili peppers and pulse to a coarse consistency!. Add the peanuts and pulse to combine into bits the size of broken rice grains!. With the motor running, add the olive oil in a slow, steady stream!. Taste and add salt and/or chili peppers as needed!. Serve at room temperature, or refrigerate until ready to use!.Www@FoodAQ@Com
1/3 cup arbol, serrano or other small dried chili peppers
1 to 2 medium cloves garlic
1/4 teaspoon salt
1/2 cup unsalted dry-roasted peanuts
1/4 cup extra-virgin olive oil, or to taste
Directions:
Place a small, heavy saucepan over the lowest possible heat!. Add the chili peppers and toast slowly, shaking the pan frequently, for about 15 minutes!. Transfer to a colander, let cool slightly and shake to remove the seeds!. Discard the seeds!. (Some seeds will remain; that's okay!.)
Puree the garlic and salt in a food processor; add some of the toasted chili peppers and pulse to a coarse consistency!. Add the peanuts and pulse to combine into bits the size of broken rice grains!. With the motor running, add the olive oil in a slow, steady stream!. Taste and add salt and/or chili peppers as needed!. Serve at room temperature, or refrigerate until ready to use!.Www@FoodAQ@Com
http://www!.tasteofhome!.com/Recipes/Georg!.!.!.Www@FoodAQ@Com