Peanut Sauce w/ Tamari & Thai Chili
This peanut sauce consists of tamari, Thai chilis, rice vinegar, creamy peanut butter, and freshly squeezed lime juice. It's a quick and easy recipe that you can toss together in a matter of minutes from things that you probably already have in the back of your pantry. I cook a lot with tamari and rice vinegar. Although soy sauce apple cider vinegar work well as substitutes. You can also add or subtract any number of chilly peppers to adjust the spice level to your own personal taste. I used Thai chilis because they're ripening in the garden right now. They are a great chili for this recipe, though!
Ingredients
- 1/3 c. peanut butter creamy
- 1 tbsp. rice vinegar
- 3 tbsp. tamari or soy sauce
- 1/2 lime juiced
- 1 Thai chili minced
- 2 tbsp. water
Instructions
- Combine all of the ingredients for the peanut sauce in a bowl and mix until combined.If you don't have to have to finely mince the chilis, you can always put all of this in a food processor and pulse until puréed. This method also helps if you only have chunky peanut butter and still want a smoother consistency.
Tips, Tricks, & Notes
- It's preferable to use peanut butter that is just peanuts and salt. Many peanut butters contain copious amounts of sugar and other fillers. This isn't necessarily the flavor profile that you're going for with a spicy peanut sauce here, though! The sugar will counteract the heat from the chilis if you're looking for a milder flavor profile. Although you can always adjust the amount of peppers that you put in or eliminate them entirely to achieve the same effect without the added sugar.