PEANUT MARINADE (FOR SATAY)

African, Chinese and Thai cuisine use some interesting combinations using peanut butter and peppers to produce some very interesting dishes, dips and soups. Here is an especially good sauce for chicken or beef.

1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (or substitute low-sodium soy sauce)
1/4 cup fresh lemon juice (approximately 1 large lemon)
4 cloves garlic; minced
8 cilantro sprigs; minced
1 whole dried red chile pepper; minced
2 teaspoon chopped fresh ginger

Combine all ingredients in a blender or food processor. Blend well to emulsify, adding a few drips of water if the mixture is too thick. Marinate beef or chicken (or pork) overnight.

Notes: The traditional thick dipping sauce for satay, the Indonesian skewered beef (or chicken or pork) dish, is the inspiration for this marinade. To create satay skewers, thread thin, 1-inch-wide slices of marinated beef or chicken (or pork) onto wood skewers and grill them 2 minutes per side over red-hot coals. Serve the marinade as a dipping sauce, if desired.