Although this sauce was created for *this* recipe, I’m giving it *its* own post. (So much repetition going on right now!)
…because honestly, it deserves it. Fry up some tofu and use this as a glaze for it. Or better yet – use it as a marinade. Or better yet…
It has many possibilities. Don’t let noodles stop you. Think: stock, sauce, glaze, marinade, thai inspired salad dressing… ? If you’re making this for that last suggestion, I’d recommend pureeing the sauce instead of leaving it to its chunky meekness. The choice is yours!
Thai Peanut and Cilantro Sauce
1/4 cup shredded – julienned – konbu (or dried kelp)
4 cloves fresh garlic, smashed and minced
juice from 1 lime
4 Tablespoons rice vinegar (unseasoned)
2 Tablespoons honey (heated slightly so that it mixes well with the other ingredients)
2 Tablespoons water
1/2 teaspoon sambal oelek (or fresh ground chili paste)
1/2 teaspoon ground ginger
2/3 cup roasted peanuts
2/3 cup fresh cilantro – semi packed
Directions: In a blender, combine all ingredients. *Blend* until chunky or smooth – your call. I chose chunky, because I used a regular blender and – because of currently living out of boxes, I couldn’t find the Vitamix. Plus, I think the sauce looks prettier (if that’s a word) that way.
Makes: Sauce. Around 1/2 cup.
Serving suggestion: Make with this. Yum!