madbaker | Time to get sauced

Cilantro-peanut sauce

1/4 cup balsamic vinegar
2 1/2 Tbsp sugar (I used 1 Tbsp and could have used less)
2 Tbsp brown sugar (I used 1 Tbsp, ditto)
2 Tbsp soy sauce
1/2 tsp crushed red pepper (I used ancho chile powder)
pinch salt
1 garlic clove, crushed (I used 2 large)
2 Tbsp peanut butter
1/2 cup chopped fresh cilantro
2 Tbsp chopped fresh mint

Combine the first seven ingredients in a small saucepan, and bring to a boil while stirring frequently. Remove from heat and add peanut butter, stirring until smooth. Cool and stir in cilantro and mint.

What worked: It was kind of a neat mixture of flavors. The wife, who does not really like cilantro, liked it here.

What didn't: I could have cut the sugar down farther; I might omit it entirely as the peanut butter and mint supply enough sweetness. The chile powder meant that it wasn't as hot as I'd like, but it was better balanced for the wife's heat tolerance.

Will I make it again? Sure. I put it over chicken, on a bed of couscous, with a grated carrot salad - very attractive presentation.
I was a bit taken aback by the balsamic vinegar; the wife speculates that it's a more-readily available substitute for nuoc nam.