Creamy Chili Crisp Peanut-Lime Sauce

About 1 1/4 cups; 10 servings of 2 tablespoons. Yield is approximate before optional thinning or variations.

Ingredients

• 1/2 cup (128 g) unsweetened smooth peanut butter, well stirred
• 2 tablespoons (30 ml) fresh lime juice
• 1 tablespoon (15 ml) lower-sodium soy sauce or lower-sodium tamari
• 2 teaspoons (13 g) pure maple syrup
• 2 teaspoons finely grated peeled fresh ginger
• 1/4 cup (60 ml) warm water, plus 1 to 4 tablespoons as needed for texture
• 2 tablespoons BLACKLAND Spicy Chili Crisp, divided

Instructions

1. Whisk the peanut butter, lime juice, soy sauce or tamari, maple syrup, and ginger in a bowl. Add the 1/4 cup warm water in two additions, whisking until glossy and smooth.
2. Stir the chili crisp in its jar, then fold 1 tablespoon into the sauce. Reserve the other 1 tablespoon for the top.
3. For a dip, the sauce should cling to a summer roll while a spoon drawn through it leaves a soft trail. If necessary, add 1 to 2 tablespoons more water, 1 tablespoon at a time. Taste before adding any more salty condiments; the measured soy sauce and chili crisp already season the batch.
4. Transfer to a serving bowl and spoon the reserved 1 tablespoon chili crisp over the surface. For a drizzle, use the measured dilution below before finishing.

Serving Suggestions

These are serving ideas; accompaniments are prepared separately and are not included in the sauce yield or timing.

• Dip prepared vegetable summer rolls and cucumber spears.
• Spoon over crisp tofu.
• Toss a portion with cooked noodles; this yield covers sauce only.
• Drizzle over a grain bowl with crunchy vegetables.

Optional Variations

• For a drizzle, add 2 to 4 tablespoons water beyond the initial 1/4 cup, counting any water already added to loosen the dip. Whisk in 1 tablespoon at a time until the sauce falls from a spoon in a broad ribbon.
• Use certified gluten-free lower-sodium tamari instead of soy sauce when a gluten-free sauce is needed, and check the remaining ingredient labels.

Storage & Make-Ahead

Cover and refrigerate at 40°F (4°C) or below for up to 3 days. The peanut butter will thicken when cold; let only the portion you need stand for 10 minutes, then whisk in water 1 teaspoon at a time.

No reheating is needed. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Add the finishing crisp shortly before serving; its solids soften in the sauce.

Contains peanuts and soy. Standard soy sauce contains wheat; tamari is not automatically gluten-free. The base uses maple syrup and no dairy, eggs, or honey; confirm packaged ingredients for a vegan version.

Spicy Chili Crisp is the sole chile condiment, adding a warming finish without competing hot sauces.

For another way to use this flavor, try Spicy Chili Crisp Peanut Noodles or Garlic Shallot Chili Crisp Dumplings.