PEANUT CHIPOTLE SAUCE

This sauce is inspired by one of the many sauces offered at street taquerias in my hometown in Mexico. It’s also reminiscent of Asian peanut dipping sauces. Very versatile!

Makes 1 cup

INGREDIENTS

• 1 garlic clove, unpeeled

• 2/3 cup water

• 1/3 cup unsweetened peanut butter (or almond butter)

• 1 chile chipotle in adobo (from can) or from chipotle preserves (recipe coming soon)

• 2 tablespoons nutritional yeast flakes (optional)

• 1 tablespoon tamari or shoyu sauce

• 1/2 teaspoon salt

Warm a cast iron pan on medium/high heat. Dry-toast the garlic clove, with its peel, on a cast iron pan until soft. Make sure to turn it around while toasting. Alternatively roast in the oven.

Peel the garlic and add to a blender with the rest of the ingredients. Blend until smooth and adjust salt to taste. If you prefer the sauce to be thicker, add a little more peanut butter, or if you prefer it thinner, add more water.

Other ingredients you might consider adding/playing with: toasted cumin seeds, pinch of oregano, tomato and or lime juice.