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Beta Testers Needed For Peanut Sauce Recipe

September 17th, 2007 by pfischer

I’m working on an idea for a video podcast. The premise is cooking food for bachelors to impress women with. I need some help beta testing this recipe. I’d like to know what people think of it. Please make this yourself and let me know what you think.

I want to film making it. But I want someone to verify that it tastes good to them.


  • One 18 oz. jar of natural style unsweetened creamy peanut butter (I used 365 brand organic). Don’t use normal Skippy or Jif PB. Use the natural style PB from a jar. It makes a huge difference. Don’t use crunchy. It will end badly for you if you use crunchy.
  • 1 cup Chicken broth or Veggie broth if you want to go totally veg
  • 1/4 cup Cream of Coconut
  • 1 tablespoon dark soy (mostly for the salt. Skip this and double salt if you don’t want soy and wheat)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1 tablespoon Goya Salsita hot sauce picante Habanero Chiles (for heat on the back of the tongue and down the throat). Adjust for personal taste.
  • 1 teaspoon Red Tabasco (for heat on the front of the tongue). Adjust for personal taste.
  • 1/4 cup chopped fresh Cilantro loosely packed
  • 1/2 teaspoon powdered Ginger
  • 1/4 teaspoon powdered Onion
  • 1/4 teaspoon powdered Garlic


  • 7 cup food processor and blades. You can do this in a bowl with a wooden spoon, but it’s a lot of work. I haven’t tried with a stand mixer, hand mixer, or other device. You can use a smaller food processor if you reduce the recipe to a third or a fourth.
  • Many spoons
  • Silicon or rubber spatula (to clean sides of mixer and do tastings)
  • Large air-tight container


  1. Empty entire contents of peanut butter jar into food processor with blades installed.
  2. Put about 3/4 cup of broth into food processor and take it for a long spin. Make sure it is all incorporated. You are making the base of the sauce and it should be smooth and spinning easily inside the food processor. If needed, keep adding more broth, a little at a time, until it spins easily. It’s supposed to be a little loose. About 1 cup total worked for me, but I think a little less would have been OK.
  3. Once the base is smooth, stop the food processor and add Cream of Coconut, Soy Sauce, Lemon Juice, and Salt. Mix to combine.
  4. Taste. Tasting should be done after using the spatula to clean the sides, mixing, and then putting some of the sauce on your spatula. Let it drip onto your finger. Put the excess back in the bowl. Don’t let the part that drips go back into the bowl. You’re trying to avoid contaminating the food.
  5. Adjust the amounts of the Coconut, Soy, Lemon, and Salt if you think it needs it. Be gentle.
  6. Add hot sauces to taste. I’m a bit of a wimp, but you might want to start with 1/2 or 1/4 of my recommended amounts then mix and taste. Of course, if you like it really hot, you can add more. Play with your food.
  7. Chop the Cilantro into fine bits. Pack it lightly into a 1/4 cup measuring cup. Add the rest of the ingredients. Mix. Taste.
  8. Transfer to air-tight container.
  9. Refrigerate.

It should keep at least 2 weeks in the fridge and probably as long as 6 months in the freezer. This makes a ton, so you may want to half or quarter the recipe anyway.

This entry was posted on Monday, September 17th, 2007 at 11:33 pm and is filed under Recipe. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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