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Caribbean Satay Sauce

The original recipe made twice this quantity. If you cut it in half, there is still enough sauce for a meal of Chicken Satay with enough left over to be used on a second meal, perhaps pork.

1 cup plus 2 tablespoons lime juice
3/4 cup soy sauce
1 1/2 tablespoons sugar
1 tablespoon black pepper
1/4 teaspoon crushed red pepper
2 1/2 tablespoons minced garlic
2 1/4 cups peanut butter (chunky)
1 1/2 tablespoons ground ginger

In a large pot, heat soy sauce and lime juice (we used juice from seven fresh limes) until simmering, dissolve sugar in hot mixture, then add peanut butter, stirring until smooth. Add remaining ingredients, mix well, and remove from heat. (We used 2 teaspoons black pepper.) Serve over chicken or pork.

Simeon's on the Commons, Ithaca, N.Y., restaurant

Sunday, January 16, 2000



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