Here's a knock-your-socks-off use for leftover roast turkey after Thanksgiving. A Salvadorean peanut-flavored hot sauce and roast turkey sautéed with onion and garlic are served on a roll with shredded lettuce. Plantains or potato chips make a nice accompaniment.
1/4 cup peanut butter
1 to 2 tsp. hot pepper sauce
2 tbsp. corn oil
2 tbsp. finely chopped onion
2 garlic cloves, minced
2 to 3 sprigs cilantro, chopped
8 to 12 ounces roast turkey pieces
2 hard rolls, split
Shredded iceberg lettuce
1. In a small saucepan, combine peanut butter and hot pepper sauce and stir over low heat until the mixture is smooth, about 30 seconds. Remove from the heat.
2. Heat a medium skillet over low-medium heat, then pour corn oil into the heated pan. Add onion, garlic, and cilantro and cook for 1 minute. Add the roast turkey pieces and stir for another 30 seconds.
3. If the peanut-chile sauce was made ahead, warm it slightly. Spread on the inside of both rolls. Divide the turkey mixture equally onto the rolls and top with the shredded lettuce.