Chili Peanut Dipping Sauce
A sharp, sweet, hot sauce for anything grilled or fried in camp. No cooking required.
- calories
- 125
- weight
- 1.2 oz
- cal / oz
- 104
- protein
- 4 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 0 min
- total time
- 10 min
- water
- 100 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Snack
- No cook
- Car camping
- Basecamp
- Canoe / raft
- Eat in the bag
- Grab and go
- Shelf stable
- Basic
Ingredients
| Roasted peanuts | 50 g | unsalted if you can find them |
|---|---|---|
| Dried red chili flakes | 1 tsp | stands in for one fresh red chili |
| Garlic powder | 1/2 tsp | replaces two fresh cloves |
| Sugar | 3 tbsp | |
| White vinegar, 7% | 50 ml | carried in a small screw-top bottle |
| Water | 100 ml | |
| Fish sauce | 2 tbsp | |
| Sriracha | 1 tbsp |
Method
- Crush the peanuts. A rock on a flat stone works, or lean on them in the bag with the bottom of your pot.
This is a thin, vinegar-forward dip rather than a creamy peanut sauce. Nothing is cooked. The sugar dissolves in the vinegar and water on its own if you keep stirring, so the whole thing works cold with no stove.
The fresh chili and garlic from the original become flakes and powder. Both rehydrate in the liquid over ten or fifteen minutes, which is why it is worth mixing before you start grilling instead of when you sit down. Peanuts go in last and stay crunchy; if you mix them in early they soften and the sauce loses its texture.
Packing
Sugar, chili flakes, and garlic powder premix into one small bag. Peanuts in another. Vinegar, fish sauce, and sriracha go in 60 ml dropper bottles inside a ziplock, because they will leak eventually.
Variations
- Swap the fish sauce for soy sauce and leave the recipe vegan and vegetarian.
- Add a spoonful of peanut butter powder if you want it thicker and closer to a satay sauce.
https://www.matprat.no/oppskrifter/kos/chili--og-peanottdip