1/4 cup chicken or vegetable broth
1/2 cup peanut butter
3 garlic cloves, minced
2 tablespoons cilantro leaves, chopped
1 tablespoon plus 2 teaspoons sugar
2 tablespoons soy sauce
3/4 teaspoon chili powder, or to taste
Warm the chicken broth in a small saucepan and keep warm on low heat. Process the peanut butter, garlic cloves, cilantro and sugar in a blender or food processor. Slowly add the warmed chicken broth and process again. Remove from the blender and stir in the soy sauce, and the chili powder to taste. Serve peanut sauce with satay and salads, or as an appetizer dip. Makes 1 cup. This recipe can be doubled or tripled.