Hot Asian Style Peanut Sauce That Brings the Heat and the Flavor
Creamy, spicy, and dangerously addictive—this sauce turns anything within reach into a dipping opportunity
Ingredients:
- 1-1/2 tbs. Peppers of Key West Asian Marinade
- 1/4 cup Tamari, reduced sodium
- 1/2 cup Water
- 1/4 cup Honey
- 2 tbs. Chunky Peanut Butter
- 1 tbs. Brown Sugar
- 1/2 tsp. Toasted Sesame Oil
Directions:
- In a small bowl, whisk together tamari, water, honey and brown sugar.
- In a saucepan, melt peanut butter over very low heat.
- Once the peanut butter is melted, gradually whisk in tamari mixture until sauce is smooth and creamy. (It takes about 5 minutes of constant whisking for the ingredients to combine.) .
- Add Peppers of Key West Asian Marinade and toasted sesame oil. Simmer sauce for about 1 minute for the flavors to combine. Remove pan from heat.
- Makes about 1 cup.
Great on noodles with stir fry vegetables. Also makes a tasty dipping sauce for chicken skewers.
Frequently Asked Questions
What makes this peanut sauce “hot”?
The heat comes from Peppers of Key West Asian Marinade, giving it a bold, spicy kick layered into the creamy peanut base.
What can I use this sauce for?
It’s perfect for noodles, grilled chicken, shrimp, spring rolls, veggies, or as a bold dipping sauce.
How spicy is it?
It has a medium heat level, but you can adjust by adding more or less hot sauce.
Can I thin the sauce?
Yes, add warm water, lime juice, or coconut milk to get your desired consistency.
How long does it last?
Store in an airtight container in the fridge for up to a week.
