I have an extreme fondness for this cookbook: The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes that Pack a Punch. Why?
My mother owns it and cooks for me from it.
Mom and I both LOVE a kick in our veggies, so this pretty much knocks our socks off every time. Props to the genius who gifted this to mom! (Anna, was it you?)
When I received a large number of chili peppers from my produce co-op this summer, my mom suggested the perfect recipe for me: Grilled Shishito Peppers with Sriracha Satay Sauce
It started with a purple onion on a yellow cutting mat. I have an afinity for when opposites on the color wheel come together.
In a blink, it was done. Seriously, 5 minutes of occasionally stirring sauce on the stovetop; the peppers need a couple minutes under the broiler — and, done!
Just one of the many delicious recipes I’ve had the opportunity to enjoy because of this cookbook.
Sriracha Satay Sauce
- 1 (14 oz) can of coconut milk
- 1/2 c natural peanut butter, crunchy
- 1/3 c Sriracha
- 1/2 red onion, minced
- 1 garlic clove, minced
- 1 tbsp low sodium soy sauce
- 2 tsp brown sugar
- 4/3 pound Shishito peppers
- 2 tbsp extra-virgin olive oil
- Salt and pepper
“To make the sauce, combine the coconut milk, peanut butter, Sriracha, onion, garlic, [soy sauce], and sugar over medium heat. Bring to a bubble and stir to incorporate the peanut butter. Lower the heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat, transfer to an airtight container, and refrigerate for at least an hour.”
I personally skipped the refrigerating step. I imagine it thickens the sauce?
“To prepare the peppers, preheat a grill, grill pan, or broiler to high heat. In a large bowl, toss the peppers with the oil until evenly coated. Spread the peppers in a single layer on the grill or boiler pan. Cook until the skin is lightly charred and blistered.”