|Recipe : Entry # 6704|
|Quick Peanut Butter Dipping Sauce|
|North Alabama EC|
|3/4 Cup smooth peanut butter, preferably salt & sugar free
4 Tablespoons rice wine vinegar
6 Tablespoons chopped cilantro
3 Tablespoons soy sauce or tamari
1 Tablespoon light brown sugar*
2 Teaspoons chili-garlic sauce**
1/2 cup boiling water
* Omit the brown sugar if you are using a peanut butter that contains sugar.
**This adds heat to the sauce so you may want to omit it or use less. Chili-garlic sauce and other the ingredients can be found in the international section of most grocery stores or in Asian markets.
I use this sauce with Asian-inspired dishes-particularly roll-ups. Here it is pictured with Swiss chard leaves stuffed with a seasoned rice salad. It is also good with blanched, stuffed cabbage leaves, rice paper wraps or egg rolls.
|If you have a food processor, place all ingredients in the bowl and pulse until the consistency is smooth. If you do not have a processor, simply combine the ingredients and, using a wire whisk, whisk the ingredients until smooth. You may want to slowly add the boiling water until it reaches the consistency you like. I find that the sauce tends to thicken if refrigerated and you can thin it, if needed, by adding a small amount of hot water before serving.|