This recipe is a variation on one I found on a website called Elena’s Pantry. I like the idea of dipping sauces so I tried it out. With a few tweaks I found a variation that my family loves.
I use this on grilled chicken satay as well as in wraps, and for a surprise flavor in Nori rolls. You can use it on pasta as a sauce, turn it into a salad dressing, or dip vegetables in it. This versatile sauce lasts for a long time in the fridge so make it once and use it for weeks.
- Peanut Butter - 1/2 cup, creamy organic
- lime juice - 1 lime fresh squeezed
- fish sauce - 2 teaspoons
- toasted sesame oil - 2 teaspoons
- rice vinegar - 2 teaspoons
- agave - 2 teaspoons
- orange - 1/2 orange fresh squeezed
- water - 1/4 cup
- garlic - 2 cloves
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
- ginger - 2 teaspoons
Ginger is very high in antioxidants. This spicy root helps with digestion and stimulates the absorption and assimilation of essential nutrients to the body. Ginger also has a relaxing and cleansing effect on the body which helps to purge toxins.
I throw all of the ingredients into a high speed blender. Because of this I don't bother mincing my garlic or my ginger. My lovely Blendtech does it for me. If you don't have one of these awesome machines, you will need to chop the galic and the ginger finely and then place all of the ingredients in a mason jar and shake vigorously.
This sauce adds some flavor to just about any dish. Use as you wish.
Store in the refrigerator.