4 cloves garlic, peeled
1/2 cup natural smooth peanut butter
1-inch piece of ginger, chopped (peeled or unpeeled)*
2 Tbsp. chopped white or yellow onion
1/3 cup water, preferably filtered
1 cup coconut milk
2 Tbsp. tamari, shoyu, or soy sauce
1/2 Tbsp. sea salt
1/4 cup apple cider vinegar or fresh lime juice
1/2 cup organic sugar, Sucanat, or turbinado sugar
2 Tbsp. dark molasses (not blackstrap, as it overpowers the flavors)
1 1/2 Tbsp. chili sauce (try Sriracha sauce) or cayenne pepper, to taste
2 Tbsp. toasted sesame oil
1 Tbsp. black-bean paste (optional)
• In a large blender, combine the garlic cloves, peanut butter, ginger, and onion. Add just enough water to barely cover. Blend until relatively smooth.
• Add the remaining ingredients and process until very smooth and creamy. (If too thick, add a little more water.)
• The sauce will keep for up to a month in the refrigerator.
*Note: It”s not necessary to peel ginger. Many of the nutrients are located very close to the skin, so peeling reduces nutritional content. However, if you dislike the idea of tiny bits of ginger peel in your sauce, you will want to peel it.
Makes about 3 cups