Author: Bekah Rife
Category: Dip, Sauce, Topping
Cuisine: Asian, Gluten-Free, Vegan
Serves: 4
*It is up to you if you use raw, roasted, salted or unsalted peanuts. If you do not use salted peanuts, taste your recipe when complete, you may need to add a dash more sea salt.
**I find Thai chilis at my local Asian grocery store (pictured above). They are small, thin, red and quite spicy. If you do not have access to them, substitute 1 teaspoon Sambal Oelek, or more if you like spice.
***You can find tamarind pulp in an Asian grocery store, it is sold in a brick in the refrigerated section. To turn it into paste, break up 8 ounces of pulp in a heat proof bowl and pour 2 cups hot water on top. Let sit for 20 minutes or longer. Next, mash with a fork to continue loosening the pulp. Pour the mixture into a sieve and push through with a spoon. There will be fibers that can not pass through. Scrape the back of the sieve to collect the rest of the paste. You can store the paste in the fridge for a couple weeks, or even freeze it. Tamarind paste is a great addition to dressings, sauces and whenever you want a sweet and sour flavor. You can also find tamarind paste in some gourmet grocery stores.