Tonight it’s a double whammy for you when it comes to sauces. First the Cilantro Lime Dressing and now this. You’ll see why in the following recipes over the next few days.
Now I was always ‘afraid’ of spicy peanut sauces. They seemed ‘unnatural’ but yet intriguing. My Black Hearted Sister as I affectionately call my girlfriend swears by this stuff and if she can turn me on to Falafels, then I’m going to take her word on this sauce. After asking 9,000 questions, googling the entire internet I found the recipes while they do have some base similarities (peanut butter, spice, soy sauce) they are made a bajillion.. and one… ways. So this is my take on what I *think* peanut sauce tastes like. All I know is that I was literally licking the spoon on this puppy… until the heat set in!
I honestly think I took of 14 layers of skin in my mouth! APPARENTLY you really shouldn’t add Cayenne, Red Pepper Flakes AND Jalapenos in a mixture that only makes 2 cups. Ooopsie! My Bad! My lips swelled up to the size of a tractor trailer tire! Oh yeah, I was DEAD sexy! LOL
So after the ice took care of my lips, any some Benadryl, I made a 2nd batch with out the 900 bajillion things of heat. This had a more rounded flavor balance and it didn’t melt your lips off! LOL And yes, before you even ask “How do you know it’s good if you burnt your lips off???” I had some today at lunch and while it has some heat it’s no where near as atomic as yesterday but it had all the flavor!
Now keep an eye out on the website for upcoming recipes involving this glorious sauce!Print
- 1“x1” chunk of fresh ginger, skin removed
- 1 large clove of garlic
- 2 Tbl reduced sodium soy sauce
- 1–2 Tbl lime juice
- 2 tsp brown sugar
- 1/2 cup creamy peanut butter
- 1/2–1 tsp red pepper flakes
- 1/3–1/2 cup water
- Process all of the ingredients in a blender minus the water.
- With the blender running, slowly add the water until the mixture thins out slightly to an almost pourable consistency.
- Transfer to a lidded container and store in the fridge.