Peanut sauce is my favorite condiment of all time.
I’m nuts about it. (Giggle.)
Along with coconut curry, it’s a frequently featured item in our kitchen. It’s delicious to use in stir fry, dipping raw veggies, spring rolls and as a salad dressing. And it’s also super expensive to buy a bottle of it at the store.
After one failed, inedible attempt a few years back, in which I used salted peanuts and mistakenly added more salt, I gave up. Eventually, I picked myself up, dusted myself off and discovered last year that it’s quite simple and quick—and a whole lot cheaper—to make peanut sauce at home.
Here’s the recipe. The great thing is that it’s easy to adapt. Use the garlic, onion and/or jalapeno, depending on your tastes and preferences.
- 1 tbsp olive or other cooking oil
- one small onion, finely chopped
- 3-5 cloves of garlic, crushed or minced
- one medium jalapeno pepper, finely chopped (with seeds if you want it to come out extra spicy)
- 2 tbsp soy sauce or tamari
- 2 tbsp honey or agave nectar
- one cup organic peanut butter
- 1/2 cup water
- Saute the onion, garlic and/or jalapeno pepper in the oil over medium heat until the onion is translucent.
- Lower heat, add soy sauce and honey. Then add peanut butter and water to make the sauce the desired consistency (roughly a 2:1 ratio of peanut butter to water). Stir until smooth.
- Remove from heat and serve or use as stir-fry sauce with tofu, vegetables (and meat, if you must).
Isn’t that ridiculously easy? Never pay $10 for a store-bought bottle again. Enjoy!
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