Ingredients for Roasted Shallot Peanut Sauce
- 1 pound shallots
- Unsweetened Coconut Milk
- 1/2 cup smooth peanut butter
- Raw Sugar
- Cayenne Pepper
- 1/4 cup soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
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How to Make Roasted Shallot Peanut Sauce
- Preheat oven to 375°F (190°C).
- Peel and halve 1 pound of shallots. Toss with 1 tablespoon of olive oil on a parchment-lined baking sheet.
- Roast for 30-35 minutes, or until shallots are very tender and have released their juices.
- Let the shallots cool slightly, then squeeze the pulp from the skins, discarding the skins.
- In a food processor or blender, combine the roasted shallot pulp with 1/2 cup peanut butter (smooth or crunchy), 1/4 cup soy sauce (or tamari for gluten-free), 2 tablespoons rice vinegar, 2 tablespoons honey or maple syrup, 1 tablespoon lime juice, 1 teaspoon sesame oil, 1/2 teaspoon grated ginger, 1/4 teaspoon red pepper flakes (or more, to taste), and 1/4 cup water.
- Blend until completely smooth, adding more water if needed to reach desired consistency.
- Taste and adjust seasonings as needed. Add more honey/maple syrup for sweetness, soy sauce/tamari for saltiness, or red pepper flakes for heat.
- The sauce will keep, covered and refrigerated, for up to one week. Warm gently before serving or serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
101g
Fat
140g
Carbs
13g
