A rich and creamy peanut sauce with a unique Peruvian twist from Aji Panca paste. This versatile sauce is perfect as a dipping sauce, for tossing with noodles, or drizzling over grilled meats and vegetables, offering a delightful balance of savory, sweet, and mildly smoky flavors.
Peanut Sauce with Aji Panca
A rich and creamy peanut sauce with a unique Peruvian twist from Aji Panca paste. This versatile sauce is perfect as a dipping sauce, for tossing with noodles, or drizzling over grilled meats and vegetables, offering a delightful balance of savory, sweet, and mildly smoky flavors.
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup Aji panca paste
- 1/4 cup soy sauce low-sodium
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1/4 cup warm water or more as needed for consistency
- (Optional) 1 lime juice of half
Instructions
- In a medium bowl, combine peanut butter, Aji panca paste, soy sauce, rice vinegar, honey/maple syrup, sesame oil, minced garlic, and grated ginger.
- Whisk all ingredients together thoroughly until smooth and well combined.
- Gradually add warm water, 1 tablespoon at a time, whisking constantly until the sauce reaches your desired consistency. It should be smooth and pourable.
- Taste and adjust seasonings as needed. You might want more lime juice for brightness, or a pinch of salt if using unsalted peanut butter.
- Serve immediately or store in an airtight container in the refrigerator. Allow to come to room temperature or gently warm before serving if stored.
Notes
For a thinner sauce, add more water or coconut milk gradually until desired consistency is reached. Adjust spice level by increasing or decreasing Aji Panca. Store leftovers in an airtight container in the refrigerator for up to 5 days.
