Easily made with Jalapeno Jelly
Serve with chopped cilantro.
2 tablespoons, Ojai Jalapeno Jelly
4 tablespoons, creamy peanut butter
2 tablespoons, soy sauce or fish sauce
1 tablespoon, il Fustino Pomegranate vinegar
1 tablespoon, thai chili garlic paste (“nam prik pao”) or (“sambal oelek”)
1 tablespoon, water
- Blend all ingredients together adding water as necessary to thin the mixture
- Soak bamboo skewers in water
- Brush shrimp or chicken with sauce, cover and let stand in refrigerator for at least 4 hours
- Place on bamboo skewers
- Grill over medium coals for 10 minutes, turning often
- Pass remaining sauce
Coconut milk may be used instead of water to thin the sauce.