from the moosewood

an Indonesian spicy peanut sauce

Serve over rice and steamed spinach. Also good with tofu.

• 1 C chopped onion
• 2 medium cloves crushed garlic
• 1 C good, pure peanut butter
• 1 T honey
• 1/4 t cayenne pepper (more, to taste)
• juice of one lemon
• 1 - 2 t freshly-grated ginger root
• 1 bay leaf
• 1 T cider vinegar
• 3 C water
• 1/2 - 1 t salt
• dash of tamari
• 2 T butter for frying

In a saucepan, cook the onions, garlic, bay leaf and ginger in butter, lightly salted.

When onion becomes translucent add remaining ingredients.

Mix thoroughly.

Simmer on lowest possible heat for 30 minutes, stirring occasionally.

(Note: Sauce will seem thin when you add the water, but it will thicken when it simmers. Stir often so as not to let it stick to the bottom of the pan. Use a big pan.)