Peanut Coconut Dressing

INGREDIENTS

• 2 small fresh red or jalapeno peppers, ends trimmed and seeds removed
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 3/4 cup crunchy peanut butter
• 1 cup unsweetened coconut milk
• 2 tablespoons firmly packet light brown sugar
• 2 tablespoons fish sauce
• 2 teaspoons tamarind pulp, dissolved in 1/4 cup water or 3 tablespoons freshly squeezed lemon juice

DIRECTIONS

• With the machine running, drop the peppers, shallots and garlic through the feed tube of a food processor fitted with the steel blade and puree. add the remaining ingredients to the bowl, one at a time, in the order in which they are listed, pulsing after each addition until you have a smoothpaste.
• Pour the mixture into a saucepan and cook over low heat for 5 minutes.
• Pour into a serving dish and serve warm. refrigerated, the dressing will keep in a tightly covered container for up a month.