Dutch West Indian Peanut Sauce

Ingredients

• 1/4 cup finely chopped onion
• 1 clove garlic, peeled and minced
• 1 teaspoon sambal oelek or other chile paste or sauce
• 3/4 cup creamy peanut butter
• 1/4 cup tamarind puree
• 2 tablespoons ketjap manis (sweet soy sauce), or 1 tablespoon each regular soy sauce and molasses, or more to taste
• 1 tablespoon distilled white vinegar, or more to taste

Steps

1. Combine the onion, garlic, and sambal oelek in a mortar and pound to a smooth paste with a pestle. Alternatively, use a food processor or blender and process to a smooth paste. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, tamarind water, ketjap manis, vinegar, and 3/4 cup of water.

2. Bring the mixture to a boil over medium heat, then reduce the heat to low and let simmer, uncovered, until the sauce is dark and well flavored, about 5 minutes, adding more water as necessary to obtain a thick but pourable sauce. Remove the sauce from the heat and taste for seasoning, adding more ketjap manis and/or vinegar as necessary; the sauce should be highly seasoned.

3. Serve the peanut sauce warm or at room temperature; it will keep, tightly covered and refrigerated, for at least 3 days.

Notes