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  Spicy Peanut Sauce
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Recipe adapted from The Savory Way by Deborah Madison.


  • On stir fry
  • On brown rice
  • On cold noodles


  • Will last forever if stored in the refrigerator.
  • Use just a litte. A heaping tablespoon is enough for most dishes.
  • Can be served on hot or cold foods.
  • Make a double batch and always have some around.


  • 6 large garlic cloves, finely chopped
  • 1 large bunch of cilantro, stems removed
  • 2-3 Tbs fresh ginger, peeled & finely chopped
  • 1 Tbs peanut oil (or other flavorless vegetable oil)
  • 1 Tbs dark sesame oil
  • 1 Tbs hot chili oil
  • 1/2 cup peanut butter (natural, unsweetened) or sesame peanut butter
  • 1/2 cup soy sauce
  • 3 Tbs rice wine vinegar (or to taste)


  • 3 Tbs sugar (optional)
  • 1-2 Tbs chili-garlic sauce (with the rooster on the bottle)
  • hot water


  • Chop the garlic well, or use minced from a jar.
  • Peel & chop the ginger well. Use lots extra if desired.
  • Rinse cilantro & remove all large stems. Allow it to drain thoroughly.
  • Put the soy sauce, garlic, & ginger in a blender and chop until they are completely pureed.
  • Add the cilantro & blend till competely smooth.
  • Add the sesame oil, chili oil, peanut oil, vinegar, chili-garlic sauce, and sugar to the blender. Puree till well combined.
  • Add the peanut butter and mix thoroughly. Scrape sides of blender if necessary.
  • Thin the sauce with hot water if necessary.
  • Store the sauce in the refrigerator for months.