This sauce tastes great over lean meats, roasted vegetables or rice.
6 small garlic cloves, peeled
1 large onion, quartered
¼ cup olive oil
1 cup dry roasted peanuts
¾ teaspoon hot chili paste
¼ cup plus 2 tablespoons fresh lemon juice
3 tablespoons light brown sugar
¼ cup plus 2 tablespoons reduced sodium soy sauce
¾ cup plain, whole milk yogurt
Nutritional information per serving (2 tablespoons):
Calories 68 (64% from fat) / Carb. 5g / Pro. 2g / Fat 5g / Sat. Fat 1g / Chol. 1mg / Sod. 117mg Calc. 20mg / Fiber 1g
Put garlic and onion in blender jar. Secure lid.
Select Speed 8 and pulse until chopped, 4 to 6 times.
Heat oil in a medium skillet over medium-low heat. Once oil is hot, add the chopped garlic and onion to the skillet; cook until soft and translucent, about
Put peanuts into the blender jar. Secure lid. Select Speed 2 and press Start. Blend until coarsely chopped, about 5 seconds.
Add remaining ingredients to the blender jar, including the cooked garlic and onion. Secure lid. Select Speed 10 and press Start. Blend until fully smooth, about 20 seconds.
Taste and adjust seasoning as desired. Serve at room temperature.
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