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Easily made with Jalapeno Jelly. Serve with chopped cilantro.


  • 2 tablespoons, Ojai Jalapeno Jelly
  • 4 tablespoons, creamy peanut butter
  • 2 tablespoons, soy sauce or fish sauce
  • 1 tablespoon, il Fustino Pomegranate vinegar
  • 1 tablespoon, thai chili garlic paste (“nam prik pao”) or (“sambal oelek”)
  • 1 tablespoon, water


Blend all ingredients together adding water as necessary to thin the mixture

Soak bamboo skewers in water

Brush shrimp or chicken with sauce, cover and let stand in refrigerator for at least 4 hours.

Place on bamboo skewers

Grill over medium coals for 10 minutes, turning often

Pass remaining sauce

*Coconut milk may be used instead of water to thin the sauce.*

Posted by:il Fustino

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