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Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 15 min

Servings: makes 2 cups sauce

Recipe By: Steven Raichlen

From:  The Barbecue! Bible
Used with permission of Workman Publishing Company

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Dutch West Indian Peanut Sauce

Tamarind lends a fruity tartness to this peanut sauce, a West Indian version of an Indonesian classic. The sauce is great with any type of sate, as well as grilled chicken or seafood.

1/4 cup finely chopped onion
1 clove garlic, minced
1 teaspoon sambal ulek or other chile paste or sauce
3/4 cup creamy peanut butter
1/4 cup Tamarind Water
2 tablespoons sweet soy sauce or 1 tablespoon each regular soy sauce and molasses
2 tablespoons distilled white vinegar, or more to taste
3/4 to 1  cup water
Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle, or process in a blender or mini chopper. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, 2 tablespoons sweet soy sauce, 2 tablespoons vinegar, and 3/4 cup water.

Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from the heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary; the sauce should be highly seasoned.

Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.

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