The perfect dip or dressing for salads, spring rolls or rice paper rolls – this Spicy Peanut Sauce is a delicious blend of flavors that is finger licking good.
One thing all TSV followers know, is that Spicy Peanut Sauce is a staple around here. We’ve used it to make a Soba Noodle Salad, Sweet Potato Noodle Salad, Thai Wraps and veggie-packed Lettuce Wraps (to name a few).
And you know why we use it so often?
Because it is freaking delicious!
There is just something special about the combination of peanut butter with ginger, soy sauce, garlic, jalapeño, sriracha and sesame oil that makes your tastebuds do a happy dance.
I can’t explain it other than I crave it at least once a week.
AND, not only is it super tasty, it is also ridiculously easy to make.
Ever since I bought an immersion blender (which was only a few months ago and I don’t know how I ever lived without one) I just throw all of the ingredients in a tall container and let my blender do its thing.
TSV TIP: I use my immersion blender all the time. It’s one of those things you didn’t know you missed until you finally have one. I got mine at Target, but you can find the same one here.
And while I think I have found the perfect balance of ingredients with this recipe, you can ALWAYS adjust this to your liking.
Want less spice? Make sure to de-seed you jalapeño or use less sriracha.
Really love ginger? Add some more until you get the right amount.
The best part about cooking at home is that you get to make everything exactly to YOUR liking. You have total control here, people. Get creative!
Be sure to check back tomorrow when I will have a whole new recipe to use this peanut sauce with – because it is my goal to have 5 million recipes on TSV that include peanut sauce. Eventually you’ll be able to eat this stuff 7 nights a week 😉
Spicy Peanut Sauce
The perfect dip or dressing for salads, spring rolls or rice paper rolls - this Spicy Peanut Sauce is a delicious blend of flavors that is finger licking good.
- 1/2 cup peanut butter chunky or smooth*
- 1/4 cup low-sodium soy sauce or tamari
- 2 tbsp sesame oil
- 2 cloves garlic peeled
- 1/2 inch fresh ginger skin removed
- 1 jalapeño
- 1 tbsp sriracha
- 1/4-1/2 cup water as needed
Add peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeño and sriracha to a blender or food processor.
Blend on high, adding water as needed, until smooth and desired consistency is reached.
Transfer to an airtight container and place in the fridge until ready to use.**
*I prefer using unsalted peanut butter since you will get sodium from the soy sauce and sriracha.
**Use within 5-7 days.
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