Karl’s California Fusion Peanut Sauce

I needed a sauce to go with my chicken satay. While I made a peanut sauce for my Vietnamese Summer Rolls, I wanted this one to be more Indonesian. Out went the hoisin sauce and the fish sauce. Palm sugar is a common Indonesian sweetener—and is lower on the glycemic index than white sugar. I also had that fresh pineapple I was planning to grill, so in it went.

Karl’s California Fusion Peanut Sauce

Karl’s California Fusion Peanut Sauce

After Dinner Note: The next day Jan used the remaining sauce the next day as a salad dressing and really liked it.

Karl’s California Fusion Peanut Sauce


⅓ cup peanut butter, creamy
2 Tbs. peanut oil
2 Tbs. fresh pineapple, minced
1 Tbs. Jalapeño pepper, minced
1 tsp. palm sugar
2 garlic cloves, mashed
Pinch Kosher salt
¼ hot water


1. Put all of the dipping sauce ingredients into a small bowl and then add the hot water.

Tip: The peanut butter tends to absorb the liquid in the sauce. You may need to add a bit more hot water, just before serving to thin out the sauce.

Note: I prefer creamy peanut butter, but others may prefer chunky.

2. Serve on the side as a dipping sauce for a satay or use as a salad dressing.

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Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian

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