I’m Nuts About this Scrumptious, Easy Spicy Peanut Sauce. {Recipe}

Via Michelle Margaret Fajkus
on Dec 28, 2013
get elephant's newsletter

spring rolls peanut sauce

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.

Ingredients

  • 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

Directions

  • 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!

 x

Want 15 free additional reads weekly, just our best?

Get our weekly newsletter.

Editor: Bryonie Wise

Image: Zoe Shuttleworth/Flickr Creative Commons

2,172 views

About Michelle Margaret Fajkus

Michelle Margaret is a Gemini yogini, writer, teacher and retreat leader who founded Yoga Freedom in 2002 in Austin, Texas. Her home since 2012 is Lake Atitlán, Guatemala where she lives in a tiny eco cabin with her Colombiano partner and their adorable daughter, dog and two gatos. Michelle has been writing this column for elephant journal since 2010 and has written some inspiring books, with more on the way. She leads yoga and mindfulness retreats and serves as the retreat managers for the stunningly beautiful Villa Sumaya on majestic Lago Atitlan. Her lineage is the very esoteric Yoga Schmoga, which incorporates hatha yoga asana, dharma (Buddhist) teachings, pranayama (breath work), yin yoga, mindfulness practices and meditation. Join Michelle on retreat in Guatemala!

Comments

3 Responses to “I’m Nuts About this Scrumptious, Easy Spicy Peanut Sauce. {Recipe}”

  1. Stacey B. says:

    Looks delicious! And so easy, thanks!

  2. laurakutney says:

    Wow! Now this I can not pass up. Making very soon—probably today! Thanks!

  3. Laura says:

    Wow! So easy! Thanks for the recipe!