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.


  • 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

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