Garlic, mint, and, chilies are the essence of Thai cooking, and this versatile sauce is an ideal and easy way to bring their fabulous flavors into your cooking. Recipe from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier Experiment with the quantities to suit your tastes or your mood. For more fiery heat, increase the amount of cayenne or chili flakes; to tone it down, add more peanut butter or lime juice. Or you can make it thicker or thinner by varying the amount of water. Try this vegan sauce over tempeh, tofu, hot or cold noodles, cooked grains, or steamed vegetables, or use it as a salad dressing. Garlic scapes (the flowering tops of garlic) give this sauce a wonderful mild garlic flavor, but if they aren’t in season, regular garlic will work just fine.
Makes about 2 1/4 cups
- 2 cups cilantro leaves
- 1/4 cup fresh mint leaves
- 3 tablespoons freshly squeezed lime juice or rice vinegar
- 1/2 to 2/3 cup peanut butter
- 1 cup water
- 2 garlic scapes, or 2 cloves garlic
- 1 teaspoon tamari
- 1/4 teaspoon cayenne or dried chili flakes
Put all of the ingredients in a food processor in the order listed and blend until smooth and creamy. Taste and adjust the seasonings if desired.
Have a great Organic Feast!