🥘 Ingredients
- creamy peanut butter preferably unsalted ½ cup
- fat garlic clove 2
- loosely packed tablespoon lime zest 2
- soy sauce or tamari 3 tbsp
- sambal oelek or chili-garlic sauce 2 tbsp
- tamarind paste or concentrate 2 tbsp
- agave nectar 2 tbsp
- ground coriander ½ tsp
- ground cinnamon 0.12 tsp
📝
If you have salted peanut butter, start with 2-2 1/2 tbsp soy sauce and add more as needed. Use less chili sauce for just a touch of heat. If you need to sub with sriracha, start with just 1 tbsp agave nectar as sriracha is sweet. If you didn’t buy tamarind paste, sub with lime juice. Juice 2 large lime and add 2-3 tbsp lime juice to the sauce. If your nut/seed butter contains sugar, start with 2 tsp of agave, then taste and adjust as needed. You can sub with pure maple syrup, or with 2 tbsp coconut sugar, organic cane sugar, or organic brown sugar.
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1Prepare: creamy peanut butter preferably unsalted , fat garlic clove , loosely packed tablespoon lime zest , soy sauce or tamari , sambal oelek or chili-garlic sauce , tamarind paste or concentrate , agave nectar , ground coriander , ground cinnamon .
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2Combine all of the ingredients in a bowl or a 16-ounce (500 mL) or larger wide-mouth jar. Whisk well to combine. Taste and adjust to your preference, adding more soy sauce for savory saltiness, more chili sauce for heat, more tamarind (or lime juice) for tang, or more agave nectar for sweetness.
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3It’s okay if the sauce is thick and not pourable—you’ll thin it out when you make the dinner recipes. Seal the jar, label it, and store in the fridge for up to 7 days.