Author Notes: This is a sauce I have been making for a few years with evolving variations from a recipe I first learned in a Thai cooking class. Today I have Thai basil and key limes. I do love using my lime green hand held juicer. This sauce goes well with chicken, pork, tofu, or salad (especially shredded red and green cabbage, sliced red onion, and sliced avocado). You can decide how thick or thin you would like this sauce to be by varying the amount of peanut butter and oil. I love this as a salad dressing. - Sagegreen
- 3-4 tablespoons chunky peanut butter
- 1 tablespoon honey (acacia is lovely)
- 2-3 tablespoons grapeseed oil
- 1 tablespoon EVOO
- a few flakes of dried, red chili peppers (optional)
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fish oil (or vegetarian fish oil)
- 1 tablespoon rice wine vinegar
- 1 tablespoon cane sugar
- 8 key limes, juiced
- 1 tablespoon fresh lemon juice
- 1/4 cup Thai basil leaves, rolled and snipped
- 10 mint leaves, rolled and snipped
- Add the honey to the peanut butter and mix. Add the oils, optional chili pepper flakes, and ginger to this.
- Dissolve the sugar in the fish sauce before adding the vinegar, lime and lemon juice.
- Combine the vinegar citrus mix with the oil mix.
- Add the basil and mint leaves. Serve with poultry, pork, tofu or salad.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil