I don’t keep my love affair with spicy peanut sauce a secret. There’s just something about hot spices and peanuts that pair so well together, and I’m not afraid to openly show my affection for the tasty condiment. Dennis doesn’t mind, because he loves it, too.
Sometimes I find myself craving peanut sauce and thinking of new ways to serve it. Should I make a stir-fry? Or maybe prepare some spring rolls for dipping? Since my own version comes together in a matter of minutes, I really have no excuse to go the lazy route, but I have purchased bottled sauce in the past, but it’s just not as good. I like to make a double-batch of this recipe and keep it in the fridge for times when a hankering hits.
This versatile sauce can be at served cold as a salad dressing or as a spread on sandwiches and wraps. It can also be served warm on a Buddha bowl or in a stir-fry. I also like to use it as a dip for vegetables or spring rolls. What’s your favorite way to serve spicy peanut sauce?
- 5 tablespoons natural creamy peanut butter
- 2 tablespoons rice wine vinegar
- 3 tablespoons water
- 1 tablespoon toasted sesame oil
- 1 tablespoon lime juice
- 1 tablespoon tamari sauce
- 2 teaspoons agave nectar
- 1 teaspoon fresh ginger, minced
- 1 teaspoon garlic chili paste
- 1 garlic clove, minced
- Mix all of the ingredients together either by whisking vigorously by hand or in a blender.
- Serve on stir-fries, salads, sandwiches, or as a dip for cut vegetables.
- Store any unused portion in the fridge for up to 5 days.