📝 About This Recipe
This luxurious spread is a masterclass in flavor balancing, blending the creamy richness of roasted peanuts with the fermented chili heat of Sriracha. Drawing inspiration from Southeast Asian satay sauces, it elevates a humble pantry staple into a sophisticated condiment through the addition of bright citrus, savory tamari, and aromatic ginger. Whether used as a bold sandwich base or a dip for crisp vegetables, this spread delivers an addictive sweet-savory-spicy punch that lingers beautifully on the palate.
🥗 Ingredients
The Creamy Base
- 1 cup Creamy Peanut Butter (natural, unsweetened and well-stirred)
- 2 tablespoons Coconut Cream (the thick part from the top of a chilled can)
The Heat and Seasoning
- 3 tablespoons Sriracha Sauce (adjust to your preferred spice level)
- 1 tablespoon Tamari or Soy Sauce (low-sodium preferred)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1.5 tablespoons Honey or Agave Nectar (to balance the acidity)
- 1 teaspoon Toasted Sesame Oil (for a nutty aroma)
Aromatics and Texture
- 1 teaspoon Fresh Ginger (finely grated or microplaned)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Lime Zest (finely grated)
- 1/4 teaspoon Red Pepper Flakes (optional, for extra texture and heat)
- 2 tablespoons Roasted Peanuts (finely crushed for garnish)
- 1 tablespoon Fresh Cilantro (minced, for finishing)
👨🍳 Instructions
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1
Begin by placing the natural peanut butter into a medium-sized glass mixing bowl. If your peanut butter has been refrigerated, let it sit at room temperature for 20 minutes to soften for easier mixing.
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2
Vigorously whisk the peanut butter until it reaches a smooth, consistent texture, ensuring any separated oils are fully incorporated.
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3
Add the coconut cream to the peanut butter. Using a silicone spatula, fold the cream in until the mixture looks slightly lightened and velvety.
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4
Slowly drizzle in the Sriracha sauce. Use a whisk to marble the red sauce into the tan base before fully blending it to a uniform sunset-orange color.
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5
Add the tamari, rice vinegar, and honey. Whisk gently; the mixture may appear to seize slightly at first due to the liquid, but keep whisking and it will emulsify into a glossy spread.
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6
Incorporate the toasted sesame oil, grated ginger, and garlic paste. These 'wet' aromatics provide the deep, savory backbone of the spread.
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7
Squeeze in the fresh lime juice and add the lime zest. The citrus oil in the zest provides a bright, floral top note that cuts through the fat of the peanuts.
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8
If the spread feels too thick for your intended use, add warm water one teaspoon at a time until you reach your desired consistency.
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9
Taste the spread with a clean spoon. If you prefer more heat, add another teaspoon of Sriracha; if it needs more brightness, add a drop more lime juice.
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10
Transfer the mixture to a clean glass jar or a serving bowl.
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11
Cover and refrigerate for at least 30 minutes. This 'resting' period allows the garlic and ginger to infuse their flavors throughout the spread.
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12
Before serving, give the spread one final stir and garnish the top with crushed roasted peanuts, red pepper flakes, and minced cilantro for a professional finish.
💡 Chef's Tips
Use 'Natural' peanut butter (only peanuts and salt) for the best flavor; commercial brands with palm oil can feel too waxy in this recipe. To make a perfectly smooth garlic paste, sprinkle a pinch of salt over the minced garlic and use the flat side of your knife to scrape it against the cutting board. If the spread becomes too firm in the fridge, simply let it sit at room temperature for 10 minutes or microwave for 5-10 seconds before using. For a vegan version, ensure your honey is replaced with agave or maple syrup, and check that your Sriracha brand doesn't use bone-char processed sugar. Always use fresh lime juice; bottled lime juice has a metallic aftertaste that will clash with the delicate coconut cream.
🍽️ Serving Suggestions
Slather onto toasted sourdough and top with thinly sliced cucumbers and pickled red onions for a gourmet snack. Use as a dip for crunchy snap peas, carrot batons, and sliced bell peppers. Spread inside a warm flour tortilla before adding grilled chicken or tofu for a quick Thai-style wrap. Thin a few tablespoons with extra lime juice and water to create an instant spicy peanut dressing for cold noodle salads. Pair with a crisp, cold Lager or a slightly sweet Riesling to balance the heat of the Sriracha.