I found this recipe on epicurious.com and loved it for its versatility and flavor. You can adjust the amount of water to make a thick sauce for putting over cooked veggies or meats or make it a dressing for salads by thinning it a bit. It can also be modified slightly so you never get bored.
- 1″ piece ginger, peeled
- 1 small garlic clove
- 1/2 cup creamy peanut butter
- 2 tablespoons liquid bragg aminos (or soy sauce)
- 1 tablespoon fresh lime juice (yield from 1 small lime)
- 1 teaspoon (packed) light brown sugar
- 1/4-3/4 cup water
- 1/4 -1/2 teaspoons crushed red pepper flakes
- 2 tbsp coconut Milk
- In a food processor or blender, blend the ginger and garlic until they are finely chopped/minced.
- Add the peanut butter, aminos/soy sauce, lime juice, brown sugar and 1/4 cup water and blend. NOTE: If you want sauce with a little spice add some red pepper flakes. I only added a pinch to mine since I don’t like spice. Now is also the time to add your coconut milk if you want a creamy dipping sauce.
- Check the consistency of your sauce now. If you want a thinner sauce for dressing add more water or use it as is as a sauce for meat and veggies.
- The sauce will stay in the fridge for 1-2 weeks.
Servings: 16 Serving Size: 1 tbsp
estimated by http://www.caloriecount.com/