Asian Peanut Sauce
1 tablespoon cooking oil
1-1/2 teaspoons grated fresh ginger
1/2 to 1 medium jalapeno, seeded and finely chopped
2 cloves garlic, minced
3 tablespoons packed brown sugar
1 tablespoon soy sauce
4 dashes bottled hot pepper sauce
3/4 cup unsweetened coconut milk
1/3 cup creamy peanut butter*
In medium saucepan heat oil over medium heat. Add ginger, jalapeno, and garlic. Cook and stir about 1 minute, until fragrant. Stir in brown sugar, soy sauce, and hot pepper sauce. Cook and stir 1 minute more or until sugar is dissolved. Remove from heat. Whisk in coconut milk and peanut butter until smooth. Cool to room temperature before serving or storing**. Makes about 1-1/2 cups sauce.
*The Diva Says: Use regular peanut butter in this recipe; the natural-style peanut butters tend to get grainy, while regular peanut butter will give you a smooth sauce.
**Diva Do-Ahead: Cover and refrigerate the sauce up to 4 days. Let stand at room temperature about 1 hour before serving.