1 tablespoon peanut oil
2 garlic cloves, minced
1 teaspoon hot chili paste
2 tablespoons tomato paste
½ cup chicken broth or water
½ teaspoon sugar
1 tablespoon peanut butter
¼ cup hoisin sauce
¼ cup roasted peanuts, ground
1 fresh small red chili, seeded and thinly sliced

Cook’s notes:

• Hot chili paste and hoisin sauce are available in Asian markets.

Procedure:

1. In small saucepan, heat oil over medium heat. 

2. Sauté garlic, chili paste and tomato paste until garlic is golden, about 30 seconds. 

3. Add broth, sugar, peanut butter and hoisin and whisk until smooth. 

4. Bring to boil, reduce heat and simmer 3 minutes.

Presentation:

• Serve warm or at room temperature.

• Before serving, garnish with ground peanuts and sliced chilies.