Gluten Free Tangy Peanut Sauce

Elana's Pantry's Note:

My boys and I love eating this sauce over fish and chicken. It's also great on top of salads. Now that we're settled back in after a wild weekend that took us straight from Blogher into Yom Kippur, I will be making this to serve with our dinner tonight. I'll serve it over salmon and greens and I know that the boys will lap it up, as they always do.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 1.0 quart

• ½ cup peanut butter or ½ cup creamy roasted almond butter
• ¼ cup lime juice , freshly squeezed
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 2 teaspoons umeboshi plum vinegar
• 2 teaspoons agave nectar
• ¼ cup water
• ¼ cup cilantro , minced
• 2 garlic cloves , pressed
• 2 teaspoons ginger , freshly minced or grated on a microplane zester
• 1 teaspoon chili powder or 1 teaspoon diced jalapeno pepper

Directions:

1. 1. In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water.
2. 2. Close jar and shake well.
3. 3. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined.
4. 4. Use as a dip for jicama and cucumber, or serve over salad or spring rolls.