1 cup Organic Yellow Onion minced
2 clove Organic Garlic minced
1 1/2 cups Water
1 Jalapeno Chile seed removed and flesh minced
1 tablespoon Ginger Root minced
1 Bay Leaves
1/4 cup Fish Sauce
1 cup Chunky Peanut Butter
2 tablespoons Cilantro chopped (optional)
1 tablespoon Vietnamese Chili sauce (sriracha brand or comparable)
1/2 cup Cider vinegar
Lemon Juice (use Lemon Juice)
In a 2-quart saucepan, cook the onions, garlic, ginger and peppers in the fish sauce over medium heat.
Add the water and bring mixture to a boil.
Whisk in the peanut butter until smooth.
Finish with remaining ingredients. Reserve or serve immediately.
When working with potent chile peppers, work with latex gloves, because even repeated hand washing will not be effective in removing the large amounts of capsaicin (the compound that gives chile peppers their fiery nature), which can irritate the eyes and skin.