This recipe makes a jarful, and I recommend starting with the last third of a jar of peanut butter, so that you have something to shake it in.
4 large scoops of peanut butter (or approximately the bottom 1/4 - 1/3 of a jar. I like "teddy's" - its just peanuts. you don't need anything but peanuts and maybe salt in your peanut butter.
4 tablespoons balsamic vinegar
2 tablespoons sesame oil
4 tablespoons honey
2 tablespoons chili paste (or use real legit chilis and garlic, the better option) (I like that chili garlic paste in the plastic jar with the rooster, but just find some spicy, acidic stuff to add and sub it in. use less if it is hotter, the first time you make this)
1 tablespoon kosher salt
2 teaspoons garlic powder (if you use fresh garlic, it won't keep as long, but will taste better. judgment call)
maybe some lime juice
Now put everything in a jar and shake. if it doesn't mix, add some vinegar (or water) a little bit at a time and shake some more. If it is too thick, you can thin it out with more vinegar.
If you are serving it raw, add cilantro. If you are using it as a glaze to cook on meat or tofu or something, put shelled raw or lightly roasted peanuts into it, they will roast and release more peanut oil into the mixture.
Make it once by the book, and then play around and develop your own style. If you make it thicker, it is a good spread for toast, and if you thin it out with some vinegar or cucumber/tomato juice, it makes an unbelievable salad dressing.
Dedicated to Marsha Green Oyer, who taught me to hate myself for my sexuality and gender.
