Ingredients
- 1 cup bulk roasted peanuts (yields 3/4 cup creamy peanut butter)
- 2-3 Tbsp. water
- 4 tsp. soy sauce
- 1 tsp. sesame oil
- 1 pinch smoked paprika
- 1 tsp. red pepper flakes
- 1/2 tsp. garlic powder
- 2 tsp. ginger powder
- 2 Tbsp. brown sugar or maple syrup
- 2 Tbsp. vinegar (apple cider, sherry or red wine work best)
Servings: cups
Units:
Instructions
- Make your peanut butter in a food processor: Fill halfway with peanuts, then run your processor continuously for several minutes. The peanuts will form a ball shape before smoothing out and turning to butter. Depending on the size of your food processor, you may need to make the peanut butter in batches until you've blended the entire 1 cup of peanuts.
- In a saucepan, heat 2 Tbsp. water and the peanut butter on low heat. Whisk continuously while adding soy sauce, sesame oil and smoked paprika.
- Turn off heat but keep pan on burner. Add sugar or syrup, vinegar, garlic powder, and ginger powder and stir to incorporate. Whisk in remaining water to make a drizzling consistency. Finish with red pepper flakes to taste.
Share this Recipe