1teaspoonchili paste (I use Sambal Oelek brand)(can sub red pepper flakes)
Add all of the ingredients to a food processor and pulse together until everything is mixed together and smooth.
The sauce will be thick, you can add water as needed to get the consistency you want.
Peanut Sauce can be stored covered in the fridge for up to 1 week.
I use this mini food processor to make this sauce and it is one of my most used appliances. It's small, easy to clean, and works perfectly in so many recipes.
This sauce can easily be doubled or tripled for larger meals or needs.
If you want to make this peanut sauce vegan, sub the honey with maple syrup or agave syrup.
As I mentioned, this sauce will be quite thick at first, so feel free to add water as needed to thin it out.
Asian chili paste, such as Sambal Oelek, will add a little spicy heat. You can add more if you are a spice lover!
All of the ingredients are pretty flexible in portions. If you love garlic, add it. If you don't want the sauce to be as sweet, skip the honey, etc.
I always have a ginger root in my freezer. Whenever a recipe calls for ginger, I pull it out and use my handheld grater to grate the ginger. It’s so easy, there is less mess and I don’t even peel it. It still maintains its amazing aroma and taste but you don’t end up throwing away any unused ginger and you always have it on hand.