Ingredients

  • ½ cup unseasoned peanut butter, preferably homemade
  • cup unsweetened coconut milk
  • 1 teaspoon finely minced fresh ginger
  • 3 tablespoons packed brown sugar
  • ¼ cup soy sauce
  • ½ teaspoon kosher salt
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons unseasoned Japanese rice vinegar
  • tablespoons Ma-La Oil
  • ½ teaspoon Cayenne Pepper Oil
  • 1 tablespoon “goop” from China Moon Hot Chili Oil

Method

Blend together all of the ingredients until thoroughly emulsified and smooth, either in a food processor or by hand. Taste and adjust the seasoning if needed with an extra dash of soy sauce or sugar to obtain a full, rich, spicy flavor. Store, refrigerated, in an impeccably clean container. Bring to room temperature and shake well before using.

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