10 to 15 dried chiles de rbol, seeded (or 1/2 to 1 tsp. cayenne plus 1/4 to 1/2 tsp. crushed red pepper flakes)
1 tsp. kosher salt
1 Tbs. minced garlic
1 medium shallot, minced
1 stalk lemongrass (hard outer leaves, tough stem, and green tops removed), minced (to yield about 1/3 cup)
1 Tbs. minced fresh ginger or galangal
1 Tbs. red miso (optional)
3 Tbs. vegetable oil
1/2 cup creamy peanut butter
2 Tbs. granulated sugar
1 to 2 Tbs. fish sauce
1/3 cup hot water; more if needed
2 to 3 Tbs. fresh lemon juice

Description

Use This Sauce For The Satay. I’ve Given A Range For The Spice, So If You Like A Mild Amount Of Heat, Start At The Low End And Work Up From There. Pounding The Paste In A Large Mortar And Pestle Will Result In The Most Integrated Sauce, But A Food Proce

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