Spicy Peanut Sauce

Yield: 1/2 cup

1/3 cup peanut butter (or almond butter or cashew butter)

2 tbsp tamari 

1 tbsp maple syrup 

2 tbsp lime juice
1 Thai red chilli, minced (or 1/4 tsp red pepper flake)

3 tbsp water to thin

1. Add peanut butter, tamari, maple syrup, lime juice, and chilli to a small mixing bowl. Whisk to combine.
2. Add water 1 tablespoon at a time until a semi-thick but pourable sauce is formed.
3. Store leftovers in the fridge for one week.


http://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/