Spicy Peanut Sauce
I love peanut butter! I grew up on the real deal in Africa, where the women make the best peanut butter you ever ate! And now that I’ve learned to make my own here in Europe–where it’s hard to find, expensive, and usually has lots of additives–I was intrigued by several recipes I found recently for Spicy Peanut Sauce. The tartness of the vinegar, along with the saltiness of the soy sauce and the creaminess of the peanut butter make for a great combination, in my book! It can be used in a myriad of ways…and just to whet your imagination, here are three tasty ways I’ve served it…
Yield: A little more than 1 cup
- 1 medium clove of garlic
- 1/2 T. fresh ginger, grated or finely chopped
- 1/2 C. (125 ml) creamy peanut butter
- 1/4 C. (60 ml) rice vinegar (or white vinegar)
- 1/4 C. (60 ml) soy sauce or tamari
- 2 T. molassas or brown rice syrup
- 1 small hot pepper, or a pinch of cayenne, if desired
- Put the garlic and fresh ginger in a blender and process them first. I find this insures these strong ingredients are mixed in well.
- Now add the remaining ingredients and process until smooth and creamy. If it seems too thick or, if after tasting you find it’s a bit too tart for your liking, add a little water to thin it down.
- This mixture can be stored in a glass jar for several weeks. I keep mine in the fridge, though it would probably be fine on a cabinet shelf.
- Mixture can be added to a stir fry, a salad, or almost any combination of tasty foods.
For additional recipes, please visit: http://ciaofromdebbie.com
About the authorView all articles by: Debbie Peck
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