Recipes
Spicy Peanut Sauce with Chipotlé

Chipotlé adds a rich smoky taste to this peanut-butter based dip and salad dressing. Serve it with parboiled crudités, raw celery and jicama sticks, or over a tossed green salad, or a main course salad that includes chicken breast, pork loin, or seasoned tofu, or over noodles with steamed vegetables. I modeled this on a recipe I found years ago in Flat Breads and Flavors by Naomi Duguid and Jeffrey Alford. I often make a double batch and freeze half of it for future meals.

Ingredients
1/2 to 3/4 cup roasted unhydrogenated, unsalted, unsweetened peanut butter
1/2 cup warm filtered water, additional tablespoon as needed
2 tablespoons tamari soy sauce or 1 teaspoon finely ground unrefined {sea salt}
1/4 cup raw apple cider vinegar, brown rice vinegar or lime juice
1/2 teaspoon ground {chipotlé} (start with less)
3  medium garlic cloves, minced or pressed or 1/2 teaspoon freeze dried {garlic flakes} or to taste
2 to 4 tablespoons cold water for dressing
1/4 cup minced, fresh scallions or cilantro or 1 1/2 tablespoons freeze-dried shallot or {onion flakes} blended in with garlic above
Directions
Combine the salt or tamari, warm water, and peanut butter in blender, food processor, or a bowl with a whisk; blend until smooth. Add the vinegar (or lime), chipotlé, garlic, and 2 to 4 tablespoons cold water and blend. If mixture appears thin, mix in ¼ cup additional peanut butter. Stir the scallions or cilantro in by hand.

Pour into a jar, cover, and refrigerate for at least 4 hours or freeze for 1 to 2 hours, until thick, before serving. Mixture will thicken in the fridge. If desired, thin with additional water. Freeze whatever you don’t plan to use within 10 days.

Ease of Preparation: Easy

Preparation Time: 15-20 min
refrigerate 4 hrs or freeze 1-2 hrs

Servings: 9

Recipe By: Rachel Albert-Matesz

From:  The Garden of Eating
Used with permission of Planetary Press

Chef Suggestions
Look for organic peanut butter bottled in glass (not plastic!) with no added salt, sugar, hydrogenated oil, or soybeans. Freshly ground peanut produces a thin, watery dressing.

Don’t discard the oil on top of new jar of peanut butter. Blend the entire contents of the jar in a food processor or a bowl with a sturdy spoon; return mixture to the original jar and refrigerate the unused portion.

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