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Spicy Santa Fe Peanut Sauce Noodles

April 4, 2010

For true comfort food, try this on organic buckwheat soba noodles.

Served at:
La Posada de Santa Fe with grilled chili rubbed quail
Gold Street Caffe, Albuquerque, on blackened salmon salad
Sara’s, Albuquerque, with organic eggrolls and seared bluefish
Ashland Food Coop with seasonal vegetable stir fry
The Regency Inn in tandem with house made Duck Sauce & beer batter scallops

1 inch thick slice fresh ginger, peeled, cut into 4 or 5 pieces
8 large cloves of garlic, peeled
1 Tbl hot roasted chile paste
1 TBL hot red chile powder
1⁄2 c. smooth organic peanut butter
1⁄4 c. Shoyu
3 Tbl brown sugar
4 TBL Chinese black vinegar
3 TBL toasted sesame oil
5 TBL water (more or less to thin)

Method:
In a food processor, finely chop the ginger and garlic. Add the rest of the ingredients and process until smooth. Should be the consistency of thick cream. Too thin? Add more peanut butter. Too thick? Add more water.

Keeps refrigerated 3 months or so, depending. Use on pretty much anything. For true comfort food, try this on organic buckwheat soba noodles.

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