Rating: 4 stars 4.1
15 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This is my hub's famous peanut sauce he makes for us. The key to this recipe is that it uses whole peanuts instead of peanut butter. It makes a world of difference in taste and texture.

Gallery

Recipe Summary

prep:
10 mins
cook:
7 mins
additional:
13 mins
total:
30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

    Advertisement
  • Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.

  • Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

Nutrition Facts

122 calories; protein 2.8g; carbohydrates 4.4g; fat 11g; sodium 340.4mg. Full Nutrition
Advertisement