Ingredients
- 2 jalapeno peppers
- 2 arrowroot
- 1 onion
- 1 c boiling water
- 2 tb peanut butter
- 1 tb peanut oil
- 1/4 ts black pepper
- 1 slice tomato
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.
