hot peppers

Love this spicy dish in the summer with barbecue, or cold roast chicken and an chilled Rose.   And in the winter with any roasted meat, or just alone.  Dial up or down the heat as your palate prefers.

Ingredients

  • 2-4 Tb chopped garlic (to taste)
  • 4 Tea + plus 4 TB sesame oil
  • 1 cup chunky peanut butter
  • ¾ cup brewed tea or water
  • 8 tb chili paste with garlic (to taste – according to how much heat you like)
  • ¾ soy sauce
  • ¾ cup red wine vinegar
  • 8 tea sugar
  • 1 cup peanut oil
  • 1 bunch scallions (roughly chopped)
  • 1 bunch cilantro (think stems removed)
  • 1 lb angel hair pasta
  • Cooked chicken shredded (optional)

Sauce (made in food processor)

  • Add garlic and chop finely
  • Add remaining 2-9 ingredients and process until smooth
  • Add cilantro and scallions and pulse until chopped (see flecks of green throughout sauce but not too much so they disappear)
  • Add chicken if using
  • Cook pasta (al dente) and add to sauce (allow to absorb sauce for an hour or so)
  • Sprinkle with additional chopped cilantro
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s