One time, long long ago, I went to the store to get some peanut sauce. Nothing unusual happened that day, no
black cats city rats crossed my path (let’s be realistic), no ladders were walked under, and I don’t think it was a full moon. I had no reason to think this trip would be any different. When I got to the store I knew the exact shelf it was on because I had bought the dang sauce a million times. It was supposed to be on the top shelf but I didn’t see it, so being the clever person I am I jumped up and down to get a better view. Then I saw it – just one lonely bottle on the shelf all the way to the back. I couldn’t reach it. So I grabbed the longest grocery item I could find (at that time it was a long box of spaghetti) and tried to maneuver it from the back. No go. I searched a few aisles over for an employee or even a tall customer but found no one (it was like 10am after all, the store was empty). I was fed up at this point and walked back home, empty-handed and slightly heartbroken (What was I going to eat for lunch now?). No sauce should ever be this difficult. Not even delicious peanut sauce! Instead of going back later when more employees (or even tall customers) might be around – I decided I was going to make the peanut sauce myself.
I had a stack of old magazines I kept around and decided to flip through them until I found it – a recipe for a reduced-sodium peanut sauce. I think it was a Women’s Day magazine? I can’t remember at this point – it’s been so long! Since then, I’ve made this recipe more times than I care to recall, it’s definitely a keeper. Aside from being reduced in sodium it doesn’t have strange ingredients (hydrogenated vegetable oil, anyone?) involved. Plus, and this is like the best part, I ALWAYS have all the ingredients on hand. Not because I am eagerly awaiting to make this sauce at the drop of a hat but because they’re pretty simple ingredients.
To make the sauce: put all ingredients into a large bowl and stir. That’s it! see? super easy. If you like to live dangerously add extra red pepper flakes.
I really like peanuts so this sauce makes everything 100 x’s better. My favorite way to eat it is on top of warm, sautéed broccoli. MMMMMmmmmm so good.
When you make this sauce it will be a little thick. But keep it that way! If you add it to anything warm (like broccoli) it will melt its way into every crevice. Next week I’ll share with you my Spicy Peanut Noodles recipe so get ready! (UPDATE: Spicy Peanut Noodles recipe has been posted!)
On a side note: I meant to get this post up DAYS ago…but my photographs were just horrible, terrible really… well, I um, did not ….I can’t even tell you!!! I’ll let you use your imagination. I really thought these photos were soooo good. I was all ready to post it but first asked Matt to take a peek at it. He told me the truth (which was something along the lines of adding two girls to my one cup of peanut sauce, ewwww) so I decided to re-shoot the sauce . Thanks to Matt all of you can eat this sauce in peace, and know that yes, it is in fact a sauce and not something else.
Spicy Thai Peanut Sauce Recipe:
- ¾ cup (99g) low-sodium peanut butter
- 3 tbsp lime juice (from about two limes)
- 1.5 tbsp reduced-sodium soy sauce
- 3 cloves garlic, minced
- 1.5 tsp rice vinegar
- 1.5 tsp sesame oil
- ¼ tsp crushed red pepper flakes
- chopped peanuts to garnish
- Put ingredients in a bowl, except chopped peanuts, and mix together
- When ready to serve, sprinkle with chopped peanuts and some red pepper flakes
- Store in refrigerator until ready to use, will last about a month
Have you ever been in a situation where you just gave up on the grocery store and made a condiment at home? What was it – and most importantly- how was it?