1 sm Onion, diced
1 tb Peanut oil
1 md Tomato, sliced thin
2 Jalapeno peppers, roasted,
— seeded & minced
2 tb Peanut butter
1 c Boiling water
2 ts Arrowroot
1/4 ts Black pepper

In a skillet, fry onion in peanut oil. Add tomato & jalapeno & cook
10 minutes, till soft. In a bowl, stir peanut butter, water &
arrowroot into a smooth paste. Add peanut paste to skillet.
Sprinkle with pepper. Makes 1 cup. Serve drizzled over teff cakes.
Will keep in fridge for 1 week.

“Vegetarian Times” December, 1993