Peanut-miso dip

Left thick, this makes a great party dip for vegetables — think carrots and broccoli, blanched and chilled, but anything will work. Thinned out with a little more water it could be a salad dressing or sauce for steamed vegetables.

    • 1/2 cup natural peanut butter (all peanuts)
    • 2 tablespoons white miso
    • juice of 2 limes
    • 1 tablespoon rice vinegar or cider vinegar
    • a couple tablespoons of water (more as needed)

    Whisk together. Add just enough water to smooth out the peanut butter and make it easily stirrable; you can correct the consistency later.

    • a 1-inch (roughly) piece of fresh ginger

    Peel and grate the ginger, then press it through a fine-mesh strainer to extract the juice. Add this juice to the peanut-miso mixture — carefully; a little goes a long way. You may need more or less depending on taste and the freshness of the ginger.

    • 1 teaspoon brown sugar
    • 1–2 teaspoons soy sauce
    • 1/2–1 teaspoon sesame oil
    • 1 teaspoon sambal oelek or other chili sauce, or to taste

    Stir in.

  1. Correct the seasonings and the consistency, adding more vinegar or water to thin it and/or more of any of the seasonings. Everything here is really to taste!

Notes

  • If you happen to have pickled ginger on hand, you can use the liquid in place of the vinegar and ginger juice.