Szechuan Peanut Sauce


  • 5 ounces chunky peanut butter
  • 2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons water
  • 1 tablespoon sugar (add up to one more depending on your preference)
  • 6 garlic cloves minced
  • 4 teaspoons hot chili oil (adjust to taste)
  • 1 tablespoon cilantro, chopped fine (you’ll add this at the end, and it is optional if you do not like cilantro)


  1. Add all ingredients (besides the cilantro) to a food processor. Blend just enough to combine ingredients.
  2. Add finely chopped cilantro after processing is done.

Use about one tablespoon per serving, or experiment to your desired serving size. Leftovers may be stored in the fridge for a few days or frozen for up to 4 months. Be sure to label with name and date!

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