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Ingredients:
* 1 c Palm sugar
* 3/4 c White vinegar
* 1/2 c Water
* 1/4 ts Salt
* 2 ea Serrano chilies stemmed & -- finely chopped
* 3 tb Roasted peanuts ground
* 3 ea Cilantro sprigs
Instructions:
Mix the first five ingredients in a pot & bring them to a slow boil over moderate heat. Cook uncovered until the mixture thickens slightly about 15 minutes. When ready to serve pour the mixture into a small serving bowl & garnish with peanuts & cilantro. This dip is intended to be served with deep-fried tofu. If keeping in the refirgerator keep without the garnish. In a sealed jar it will keep for 2 months.
Ingredients:
* 1 c Palm sugar
* 3/4 c White vinegar
* 1/2 c Water
* 1/4 ts Salt
* 2 ea Serrano chilies stemmed & -- finely chopped
* 3 tb Roasted peanuts ground
* 3 ea Cilantro sprigs
Instructions:
Mix the first five ingredients in a pot & bring them to a slow boil over moderate heat. Cook uncovered until the mixture thickens slightly about 15 minutes. When ready to serve pour the mixture into a small serving bowl & garnish with peanuts & cilantro. This dip is intended to be served with deep-fried tofu. If keeping in the refirgerator keep without the garnish. In a sealed jar it will keep for 2 months.