MAKES ABOUT 1½ CUPS
This sauce can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before serving.
½ |
cup creamy peanut butter |
¼ |
cup hot water |
2 |
tablespoons juice from 1 lime |
2 |
tablespoons Asian chili sauce |
1 |
tablespoon soy sauce |
1 |
tablespoon dark brown sugar |
1 |
tablespoon chopped fresh cilantro leaves |
2 |
scallions, sliced thin |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
Whisk the peanut butter and hot water together in a small bowl until smooth. Stir in the remaining ingredients.