* such as carrots, broccoli, bell peppers

In a small mixing bowl, cream the peanut butter, garlic and sugar until
well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red
pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to
blend flavors. Serve with an assortment of fresh vegetables for dipping.

Makes 1 1/4 cup.

From Hall Street Bar & Grill, Beaverton.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

Stichworte: Thai, Condiment