I'm partial to the way sweet white miso accentuates the delicate sweetness of good fresh peanut butter, but you can experiment by substituting saltier barley miso and reducing the shoyu accordingly.
- 1 Large clove garlic, peeled
- 2-Inch chunk fresh ginger, trimmed and cut into eighths
- 1/3 to 1/2 cup hot water
- 1/2 cup nonhydrogenated, unsalted peanut butter
- 2 Tablespoons sweet white miso
- About 1 tablespoon shoyu
- 3 Tablespoons freshly squeezed lime juice
- Chili oil or ground cayenne pepper, to taste (optional)
With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process until they are finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut butter, miso, and shoyu. Blend until smooth.
Add the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish. Use immediately or refrigerate for up to 5 days. Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing.
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