In a small saucepan, combine the vinegar, water and sugar. Bring to a boil for 5 minutes, stirring occasionally to make sure sugar is dissolved. Remove from heat and allow to cool.

Put peanuts and vinegar-sugar mixture into a food processor or blender and puree until smooth.

Add garlic, ginger, cilantro, red pepper flakes and salt and mix well.

Add soy sauce and sesame oil and beat until well integrated into the peanut mixture. This sauce will keep 10 days, covered, in the refrigerator.

Warm slightly to serve.

Source: "Thrill of the Grill" by Chris Schlesinger and John Willoughby

Posted to the BBQ List in Nov. 1998 by Bill Wight