Satay Dip

• servings: MAKES 1 1/2 cups

Ingredients

1 TABLESPOON good olive oil

1 TABLESPOON dark sesame oil

⅔ CUP small-diced red onion (1 small onion)

1½2 TEASPOONS minced garlic (2 cloves)

1½2 TEASPOONS minced fresh ginger root

¼ TEASPOON crushed red pepper flakes

2 TABLESPOONS good red wine vinegar

¼ CUP light brown sugar, packed

2 TABLESPOONS soy sauce

½ CUP smooth peanut butter

¼ CUP ketchup

2 TABLESPOONS dry sherry

1½2 TEASPOONS freshly squeezed lime juice

Directions

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes.

Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice

Cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Notes

This dip will last for a month in the refrigerator.