Peanut Sauce

by Foody

This time-worn 'recipe' has been passed among my sisters. Each claim as her own invention, a version that is indeed her own. I'm sworn to secrecy about my original source, but this is an agglomorate of several. I like to serve this over pasta (Tinkyasa gluten-free) with a roasted red pepper and the season's green vegetable. If you roast the red pepper, first coat it with the peanut or sesame oil and afterward, use the pan drippings in place of added oil. Asparagus, broccoli, green beans, fresh snap peas, snow peas... are all good additions. Your call. For 1# dried pasta or 6-8 servings.


  • 1/3c creamy peanut butter
  • clove garlic
  • 1in pc ginger
  • 1/8tsp aleppo or chili flakes
  • tbs. soy sauce
  • 2/3c strong Kukicha twig tea
  • 1tsp toasted sesame oil
  • 1/2 tbs peanut oil
  • tbs. honey, agave, or other sweetener
  • tsp balsamic vinegar


  • Press garlic and ginger into the bowl you will use for mixing the sauce.
  • Simmer the pressed fibers in a small pot of water for 5 min along with the kukicha twigs. Remove from heat.
  • Back in the mixing bowl, add peanut butter plus the peanut oil on top (if their is none, add some, and/or sesame oil,) honey, pepper flakes. Mix well.
  • Mix in the balsamic and the soy sauce.
  • Stir in the strained tea a little at a time until it reaches the consistency of heavy cream.
  • Dress the salad or refrigerate for later use.. keeps a few days.