This recipe is in our cookbook nourish–a community-supported cookbook with the name 5-minute peanut sauce. It’s such a staple in our homes because of its deliciousness and simplicity. It can be used on so many foods or dishes: over noodles (zucchini noodles, soba, ramen, etc.); as a dip for veggies; as a marinade for chicken, shrimp and fish; as a dipping sauce with lettuce wraps, chicken satay, summer rolls, or spring rolls or as a salad dressing.
Keeps in the fridge for up to a week.
Makes 1 cup
- 1/2 c organic* peanut butter (you choose: crunchy or smooth)
- 1 T tamari or soy sauce
- 1-2 cloves fresh garlic, minced
- 1/4-1/2 cup fresh chopped cilantro (optional, of course)
- 1 t red pepper flakes (optional)
- 1/2 t toasted sesame oil
- Warm water (the amount based on your desired consistency–use less for dips and more for dressings and marinades)
Simply mix all of the ingredients together in a large bowl and store in a glass container.
Variations:
- add coconut milk in addition to water or in place of water
- add lemon, lime, or orange juice for an added flavor
- add thinly sliced scallions or shallots as a topping for dips
- top with toasted sesame seeds or chopped peanuts
- add a generous amount of ginger, finely chopped
*because peanuts are grown underground in warmer climates, they are prone to more insects and fungus. This makes conventionally-grown peanuts the most heavily sprayed crops with pesticides, fungicides, and herbicides.
