An il Fustino recipe

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Easily made with Jalapeno Jelly

Serve with chopped cilantro.

Serves: 4

Thai Peanut Sauce


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


  1. Blend all ingredients together adding water as necessary to thin the mixture
  2. Soak bamboo skewers in water
  3. Brush shrimp or chicken with sauce, cover and let stand in refrigerator for at least 4 hours
  4. Place on bamboo skewers
  5. Grill over medium coals for 10 minutes, turning often
  6. Pass remaining sauce

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