Awesome Peanut Sauce for Satay

I found this recipe for chicken satays with peanut dipping sauce a while ago and haven't looked back since. Once you make this, you'll never make another peanut sauce again! With a food processor and a reasonably short shopping list, this sauce is a cinch to make and lasts a while in the fridge. Serve with grilled chicken (or any other meat, or tofu - can you grill tofu??) skewers or veggies. When I use chicken, I marinate it first in a simple Asian marinade (either a homemade mix or Makoto Ginger Dressing).

One ingredient this calls for is a shallot, which I use all the time as a more mild onion. Shallots are great for dressings, marinades, and sauces and don't need to be cooked to have a great, mild flavor. Today's shallot is brought to you by Frieda's - it came along with the Meyer lemons and red pearl onions.

this is a shallot, my friends

Spicy Peanut Dipping Sauce for Satay

from Food Network

1/2 cup natural creamy peanut butter

1/4 cup low-sodium chicken broth

3 tbsp low-sodium soy sauce

1 1/2 tbsp brown sugar

1 1/2 tbsp fresh ginger

2 tbsp lime juice

1 tsp garlic

1/2 tsp chili flakes

1 tsp red curry paste (in the Asian section of most supermarkets)

1 shallot, peeled and halved

Place all ingredients in a food processor or blender; blend until smooth.

The recipe says it will keep 3-4 days in the fridge, but I think it will last much longer...