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The Candle Cafe Cookbook Publisher: Crown Publishing Group © 2003 by Joy Pierson, Bart Potenza, Barbara Scott-Goodman ISBN: 0609809814

Reprinted with permission from Benay Vynerib.

Spicy Thai Dipping Sauce (p.161)
Makes 2 cups

Spicy Thai Dipping Sauce is one of our restaurant's staples. We serve it with Crystal Rolls (page 22) as well as over soba noodles and salad greens. Make plenty ahead of time since it keeps well in the refrigerator.

Ingredients

• 1 1/2 cups smooth peanut butter
• 1/4 cup brown rice vinegar or apple cider vinegar
• 1 small red onion, finely choppped
• 2 tablespoons finely chopped cilantro
• 2 tablespoons peeled and finely chopped fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon ketchup
• 1/4 cup shoyu or tamari soy sauce
• 1 tablespoon hot sauce
• 1/4 cup agave nectar
• 1 tablespoon sesame oil

Directions

Place all of the ingredients with 2 cups of water in a blender and blend until very smooth.

The sauce will keep in the refrigerator, covered, for up to 3 weeks. Bring to room temperature before serving.