---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Sauces
       Yield: 1 cups
       1 c  Peanut butter
     1/4 c  Soy sauce
     1/4 c  Asian sesame oil
       3 tb Rice vinegar (not seasoned)
       2 tb Finely chopped garlic
       2 tb Grated peeled fresh
   1 1/2 ts Asian chili paste or 1 ts
            -dried hot red pepper
            -flakes, or to taste
       1 tb Hoisin sauce or to taste
   1 1/2 tb Fresh lime juice
     3/4 c  Water
   In a blender or food processor blend all ingredients
   together with salt to taste until smooth. Transfer
   sauce to a jar with a tight fitting lid. Sauce keeps,
   covered, and chilled, 1 week.
   Appeared in the Dec 1994 issue of Gourmet magazine.
   Submitted By ERIC HUNT <EHUNT@BSC835.BSC.EDU>  On
    THU, 19 JAN 95 172313 CST