Creamy Cilantro-Lime Taco Sauce

1 C loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain dairy-free yogurt)
2 T fresh lime juice (about 1/2 lime), more to taste
1/4 C AoO’s Garlic Olive Oil
1 1/2 tsp. AoO’s A-Premium White or A-Premium Dark Balsamic Vinegar

1/8 tsp. salt

Puree all ingredients in a blender or food processor until smooth.
Adjust seasonings as necessary.  Feel free to leave slightly chunky for more texture.  Use as a dressing or a finishing sauce for fish tacos or fajitas.

Garlic Olive Oil Mayonnaise

2 egg yolks

2 tsp crushed garlic (optional)

1/2 tsp salt

1 Tbsp fresh lemon juice

1 C AoO’s Garlic, Chipotle, or Lemon Olive Oil

 

Pulse the first four ingredients in the food processor or blender until well mixed.  Slowly, drop by drop; begin adding the olive oil while blender is      running.  Once the mix begins to thicken, pour olive oil slowly in a steady stream.  Continue until all oil is used and the mixture is thick and properly emulsified. 

Aztec Chocolate Marinade

3/4 C AoO’s Dark Chocolate Balsamic

2 Tbsp AoO’s Cayenne Olive Oil

2 Tbsp AoO’s plain Extra Virgin Olive Oil

1-2 Tbsp Worchester sauce

4 cloves garlic

1/2 tsp fresh ground black pepper

1/4 tsp cinnamon

 

Whisk ingredients together until mixed evenly.  Place chicken, pork, or beef in a large resalable bag and marinate for 1-2 hours .  Grill meat as desired, saving marinade.  Place marinade in a small sauce pan and simmer until it begins to thicken abt 20 min.  When meat is done, place on a plate and spoon marinade over it.  Perfect to serve over brown rice.

Balsamic Rosemary Marinade

1 C The AoO Traditional balsamic vinegar

3/4 C The AoO Rosemary Olive Oil

¼ C raw honey

2 cloves fresh minced garlic

2 Tbsp chopped fresh rosemary

2 tsp Kosher salt

1 tsp fresh ground black pepper

 

Directions:

Mix well and store in a sealed jar in refrigerator for up to 5 days.    Marinate meats for 2-4 hours and veggies for about 1 hour.

Black Mission Fig BBQ Sauce

2 Tbsp AoO Extra Virgin Olive Oil

½ red onion, minced

2 cloves garlic, minced

¼ cup tomato paste

¼ cup AoO's Black Mission Fig Balsamic Vinegar

3 Tbsp sugar

1 Tbsp Dijon Mustard

1 tsp chili powder

1/2 C water

Salt and pepper, to taste

 

Heat oil in a medium saucepan over medium. Add onion and garlic; cook until softened, stirring, about 3 min.  Add tomato paste, vinegar, sugar, mustard, and chili powder; stir until well mixed. Whisk in water; season to taste. Bring to a boil, whisking; lower to a simmer and cook until mixture has thickened to fully coat the back of a spoon, stirring occasionally, about 20 min.. Refrigerate up to two weeks

Butter Olive Oil Hollandaise Sauce

1 tbsp fresh lemon juice

1 tsp ground white pepper

3 egg yolks

1 C AoO Butter Olive Oil warmed

1 tsp fine sea salt

Cayenne Pepper (Optional)

Whisk together the egg yolks, lemon juice and a tablespoon of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending, adding remaining olive oil in a thin stream until the mixture emulsifies ( thickens). Season with salt and pepper to taste. Serve immediately.

Creamy EVOO & Tomato Béchamel

3 Tbsp. AoO Herbed Olive Oil

2 medium shallots, minced

2 cloves garlic, minced

3 Tbsp. flour 

2 C whole milk

1/2 C tomato sauce

Dash of nutmeg

1/2 C grated Pecorino cheese

Sea salt to taste

Fresh cracked pepper

1. Heat the oil in a medium sauce pan over medium heat.

2. Add the shallots and sauté until translucent and tender.  Add garlic and sauté another minute.  Add the flour and stir to incorporate so that there are no lumps or dry spots left.

3. Slowly drizzle in the milk, whisking constantly.  Stir and bring to a bare simmer until thickened.

4.  Add the cheese, and stir.  Add tomato sauce and adjust seasoning with salt and pepper.  Stir until thickened to buttermilk consistency.

Use this versatile sauce for pasta, lasagna, crepes, veggies, etc.

Espresso Balsamic BBQ Sauce

2 cloves mince garlic

2 Tbsp AoO Chipotle Extra Virgin Olive Oil

1/4 C AoO Espresso Balsamic Vinegar

1/8 C soy sauce

1/2 C ketchup

1/2 C brown sugar

1/8 C Dijon mustard

 

Directions:

Add AoO Chipotle Extra Virgin Olive Oil to a preheated sauté pan. Add the garlic and sauté until it gets light brown, about one minute. Add AoO Espresso Balsamic Vinegar, soy sauce, ketchup, mustard, and brown sugar and stir well. Add freshly ground black pepper and sea salt to taste. Bring to a simmer and simmer for 10 minutes.

Gremolata-Red Apple Balsamic Glaze 

For pork or chicken

2 tsp minced shallots                                                   3 Tbsp chopped  dried cranberries

3 Tbsp AoO’s Milanese Gremolata Olive Oil       1/4 C coarsely chopped pear

3/4 C low sodium chicken broth                             1 tsp fresh thyme

3 Tbsp AoO’s Red Apple Dark Balsamic                2 1/4 tsp AoO Butter Olive Oil

1 Tbsp honey                                                                         S&P to taste

 

Place pan on med-high heat and add 2 T oil.  Sautee shallots until golden. Add chicken broth, balsamic, dried cranberries, cooking and  stirring until liquid is reduced by about half, about 10 min.  Stir in pear, honey, thyme and cook until sauce is reduced slightly, about 1 min.  Add butter and last T of oil.  Stir until completely melted.  Add salt and pepper to taste.  Drizzle sauce over cooked pork chops or chicken and serve       immediately. 

Gremolata Hollandaise Sauce

3 lrg room temp egg yolks           

1 Tbsp lemon juice                               

1 Tbsp AoO’s Sicilian Lemon White Balsamic       

1/2 C unsalted butter

1/2 C AoO’s Milanese Gremolata Olive Oil

1 tsp kosher salt

freshly cracked pepper

 

Heat butter and oil in a small sauce pan until very warm, abt 180 degrees.  In the bowl of a food processor or in the jar of the blender, add vinegar, lemon juice, salt, pepper, and egg yolks.  Process briefly to blend everything.  With the motor running , slowly drizzle in warmed oil and butter.  Serve with eggs benedict over fried green tomatoes or veggies. 

Maple Balsamic Chipotle Barbecue Sauce

1 C AoO’s Maple Balsamic Vinegar

1 can (28oz) crushed tomatoes

¼ C Worcestershire sauce

2 Tbsp AoO’s Chipotle Olive Oil

½ C packed light brown sugar

½ C apple cider (or unfiltered apple juice)

juice of 2 lemons

4 garlic cloves, minced or pressed through a garlic press

2 Tbsp mustard seed powder

2 tsp sea salt

 

Add ingredients to a med saucepan. Whisk to combine.  Bring sauce to a boil over med-high heat. Once boiling, reduce heat and simmer for abt 40-45 mins until sauce thickens and reduces to abt 3 C. Let cool slightly.

Cara-Cara Cranberry Relish

2 bags (12 oz. each) fresh cranberries

3/4 C sugar

1/2 C AoO Cara Cara Orange Vanilla Balsamic

1⁄3 C peeled and finely chopped fresh ginger

Ground Cinnamon (optional)

 

Working in batches, combine the cranberries, sugar, balsamic, and ginger in a food processor. Pulse to chop finely and evenly, stopping once or twice with each batch to scrape down the sides of the work bowl.   Transfer to a storage container, cover and refrigerate for at least 24 hrs (up to 3 days) to develop the flavors. Bring to room temperature and stir well before serving. Serves 8 -10.   Perfect for serving at Thanksgiving, as a spread on a sandwich, or even just on crackers with cream cheese!

Strawberry Balsamic Reduction

1/2 C AoO  Strawberry Balsamic Vinegar

 1 Tbsp honey

 1 Tbsp lemon juice

 1 tsp vanilla extract

 

Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half, 1 - 2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar.

 

Serve with fresh fruit, over cheese, pastries & desserts, French toast, ice cream, crostini...you name it!

Teriyaki Grill Marinade

1/2 C AoO Traditional or Black Mission Fig Balsamic Vinegar

1/2 C soy sauce

1/2 C AoO Garlic Olive Oil

2 Tbsp grated ginger

 

Directions:

Mix all ingredients well and place in ziplock bag or plastic container with up to 3 lbs of your favorite meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. 

                                             Grill and enjoy!

Persian Lime Cilantro Pesto

3/4  C chopped cilantro, packed                      1/2 tsp. salt 

1/4  C chopped mint, packed                            1/2  tsp. coriander

1/2 jalapeno, seeded, minced                                 1 tsp. cumin

1  tsp. grated ginger                                                  2 Tbsp AoO's Coconut Balsamic

2  garlic cloves, minced                                            2-4 Tbsp  AoO's Persian Lime Olive Oil

1/2  C unsweetened shredded coconut

 

Add all ingredients, except oil, into a food processor and pulse till minced. In a steady stream, drizzle in olive oil until desired consistency is reached.  Perfect over pasta, shrimp, chicken, potatoes, or as a garnish on burritos.

Easy Pineapple & Chile Chicken Marinade

2-4 Tbsp AoO's Golden Pineapple White Balsamic Vinegar

1/4 tsp cloves

1-2 tsp garlic or onion powder, optional

1/8 C chopped cilantro

1/4 C AoO's Baklouti Green Chili Olive Oil

Kosher salt and freshly ground black pepper

4 boneless, skinless chicken breast, each about 6 ounces

 

Mix together all ingredients but meat.  Marinate for 1-2 hrs then grilled as desired.

Black Cherry Balsamic Grill Sauce

1/3 C  AoO Black Cherry Balsamic
1/4 C AoO Garlic Olive Oil

1 Tbsp good quality Dijon style mustard
2 tsp kosher or sea salt                                                                                           

 4 steaks or chops                                                                                                                                                       

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large zip lock bag, place up to four steaks/chops and thoroughly coat with the marinade. Refrigerate and   marinate for 4-6 hours, turning the meat at least once during the process. Proceed with grilling or broiling the steaks/chops. After cooking, allow the meat to rest, loosely covered at room temperature for 10 minutes before serving. 

Guacamole

2 Ripe Avacados

1/2 tsp AoO Sea Salt

1 Tbsp AoOKey Lime Balsamic

1/4 C minced red onion

2 Tbsp AoO Chipotle Olive Oil

2 Tbsp AoO Cilantro and Roasted Onion Olive Oil

1 Tomato seeded and diced

Dash Black Pepper

Peel and core the avacados, rough chopping them.  Add Salt, Balsamic. onion, oils, tomato, and Pepper.  Mix together.

Serrano Honey Salsa

1/4 C AoO Serrano Honey Balsamic Vinegar

1/2 tsp salt

1 tsp pepper

1/4 C Water

1/4 C Red Onion, Minced

1/4 C cilantro, chopped

3/4 tsp AoO EVOO

1 large tomato, roasted and diced

Combine all ingredients  in a medium bowl and enjoy.

Balsamic Marinade

1/2 C ketchup 
1 C AoO Neapolitan Herb Balsamic Vinegar 
4 tbsp AoO Garlic Oil

4 tbsp soy sauce 
2 tbsp Worcestershire Sauce 
2 tbsp Dijon mustard 
2 tsp salt 
2 tsp pepper 
1/2 tsp garlic powder 


Place all ingredients in a blender and blend until thoroughly mixed, about 30 seconds. Set aside. 

Divide the marinade in half, reserving 1/2 for drizzling. Marinate Meat or Veggies for 1 hour to 24 hours.

 

Grill Meat or Veggies until desired doneness.
 Drizzle with reserved marinade if desired.
 

Garlic Aioli

2 egg yokes
2 teaspoons crushed garlic (optional)
1 1/2 tsp salt
1 Tbsp AoO Sicilian Lemon Balsamic
1 C AoO Garlic Olive Oil

Pulse the first four ingredients in a food processor or blender until well mixed. SLOWLY, drop by drop, begin adding the Garlic Olive Oil while the blender is running. Once the mixture begins to thicken, pour the olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified.
 

Marinara Sauce

1 Tbsp AoO Tuscan Herb Olive Oil

8 garlic cloves (thinly sliced)

4 fresh basil leaves (torn into small pieces)

56 ounces crushed tomatoes (with their juices)

2 tsp Rustic Sea salt

2 tsp AoO Neapolitan Balsamic Vinegar

In a large saucepan or deep skillet, warm the Tuscan Herb olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Stir in the basil.

Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the Kosher salt. Reduce the heat to low and simmer 45 to 50 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar. Remove the pan from heat.

Lemon Basil Pesto

¼ C shelled roasted pistachios 
¼ C toasted pine nuts 
1 tsp coarse sea salt

2-3 peppercorns 
2 cloves garlic 
3 C fresh lemon basil leaves 
½ C grated Reggiano Parmigiano cheese 
¾ C AoO Basil Olive Oil
Juice of ½ large lemon 

Combine first five ingredients with mortar and pestle or grind to paste in processor. Add basil and cheese to mixture. With the processor running, pour olive oil in a thin stream until desired consistency. Finish with lemon juice to taste and blend well. 

Blackberry Ginger BBQ Sauce

 (18 ounce) bottle of your favorite barbecue sauce
1/4 cup AoO Blackberry Ginger Balsamic
2 Tbsp brown sugar
2Tbsp chili powder
1/2 tsp garlic powder
1/4 tsp ground cloves


Combine all ingredients in a saucepan and bring to a boil.Reduce heat and simmer for 10 minutes. Use a basting brush to brush on any chicken or meat when it is 15 minutes from completion of cook time.

Hotdog Chili

1 lb ground beef

2 Tbsp AoO Chipotle Oil

1 tbsp chili powder

1 medium onion, chopped

1 tsp minced garlic

2 C ketchup

Heat Chipotle oil over medium heat.  Sautee onion and garlic until fragrant.  Add ground beef. Once browned, add Ketchup and stir.

Chimichurri

1/2 C minced yellow onion

1/2 C chopped fresh flat-leaf parsley leaves

1 Tbsp chopped fresh oregano

1 1/2 tsp Rustic sea salt

1 tsp freshly ground black pepper

1/2 tsp red pepper flakes

1 C AoO Garlic Olive Oil

1/2 C Red Wine Vinegar

Combine all ingredients in a blender or a chopper until well chopped.  Place in a air tight container in the refrigeratior. Use before herbs turn brown.

Vegetable Marinade

3/4 C AoO Neapolitan Herb Balsamic

3/4 C AoO Basil or Garlic Olive Oil

3/4 C Wildflower Honey

1 tbsp Rustic Sea Salt

2 tsp freshly ground black pepper

3 tbsp chopped flat leaf parsley

Whisk all of the ingredients together and add to veggies. Let the vegetable marinate for at least 1 hour.

Easy Tomatillo Salsa Verde

3 lbs tomatillos

1 green bell pepper

4 tbsp AoO Chipotle Olive Oil

1 pinch of salt

3 tbsp AoO Traditional Balsamic

1 large yellow onion

Peel tomatillos and slice in half, removing the stems.  Sautee in olive oil until soft.  Combine with other ingredients in food processor. Chop until smooth.  

Strawberry Salsa

1 pound organic strawberries, hulled and finely chopped

3 Tbsp lime juice

1/4 tsp fine sea salt

4 green onions, thinly sliced

3 Tbsp AoO Strawberry Balsamic

1 fresh jalapeño peppers, finely chopped and seeded if desired

In a large bowl, toss together the strawberries, lime juice, Balsamic, salt, green onions, and peppers. 

Watermelon Salsa Marinade

2 C diced watermelon, seeded

2 Tbsp AoO White Raspberry balsamic or AoO Red Raspberry balsamic

1 Tbsp EVOO

Salt and pepper, to taste

1 large scallion, chopped finely

pinch of cayenne (optional)

Using a fork, mash 1 cup of the watermelon in a wide, shallow dish until all of the juices are released. Stir in 1 tablespoon of the vinegar and oil, and season with salt and pepper, to taste, to make a marinade. 

In a bowl, toss together the remaining watermelon, remaining vinegar, scallion, and cayenne. Season with salt and pepper, to taste, to make a salsa.

Basic Sweet Balsamic Reduction

1/2 C your choice flavor or AoO Traditional Balsamic

5 tsp white sugar

In a small saucepan, place the balsamic vinegar and the sugar. Heat over medium-low heat and stir until the sugar is dissolved. Bring to a simmer and simmer until the vinegar is reduced to 3 to 4 tablespoons, is the consistency of warmed honey, and has a rich, caramelized sweet-tart flavor, about 10 minutes.

Lime-Chipotle Aioli

1 C AoO Chipotle Olive Oil

2 large egg yolks at room temperature (Use pasturised eggs if you have comprimised immune system)

2 garlic cloves, smashed

2 tsp sea salt

1 Tbsp fresh lime juice

 

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  

 

VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. 

AoO's Steak Seasoning

2 Tbsp paprika.

2 Tbsp crushed black pepper.

2 Tbsp kosher salt.

1Tbsp granulated garlic.

1 Tbsp granulated onion.

1 Tbsp crushed coriander.

1 Tbsp dill.

1Tbsp crushed red pepper flakes.

Seranno Honey Vinegar Mustard with Garlic Olive Oil

4 Tbsp whole brown mustard seed
1 C ground yellow mustard powder
1/3 C water
1/2 C AoO Serrano Honey Vinegar

2 Tbsp AoO Garlic Olive Oil (or other olive oil)
2 tsp salt

Directions

Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. 

Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. 

Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. 

Chipotle Peach Marinade for Grilling

Ingredients:
1/2 C AoO Chipotle Olive Oil
1/2 C AoO Peach White Balsamic
2 Tbsp  Dijon
1 Tbsp Rustic Himalayan Pink Sea Salt
cracked black pepper to taste

 

Combine all of the ingredients by whisking them together in a bowl. Toss with your Chicken, Steak or Prok of choice and coat evenly. Refrigerate.

Peach Chipotle BBQ Sauce

1/4 C AoO Peach Balsamic

3/4 C Peach Preserves (homemade is best)

2 Tbsp AoO Chipotle Olive Oil

3 Tbsp catsup

1 tsp minced garlic

1 tsp brown sugar

1/4 tsp cumin

Combine all ingredients in saucepan and let simmer on low for 15-25 minutes (time depending on how thick your peach preserves are.)  The sauce should coat the back of a spoon.  Take off the heat and let cool.  Pour the sauce into a blender and pulse a few times until smooth.

Garlic Dipping Sauce

20 garlic cloves, peeled (about 2 heads)

 AoO EVOO to taste

1 cup mayonnaise (recipe in Sauces)

3 tsp AoO Sicilian Lemon Balsamic

1 tsp Rustic Sea Salt 

¼ tsp ground black pepper

¼ C chives, minced

Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.

Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. 

Edamame Pesto

2 C shelled shelled edamame

1/3 C toasted shelled pumpkin seeds
1/2 C AoO EVOO
2 cloves garlic 
1/3 C grated pecorino (optional)
Rustic Sea Salt to taste


Pulse all ingredients in your food processor or blender until creamy and thick. Can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread for sandwiches, a dip, over "zoodles", pasta, or with fresh veggies, crackers, or bread. This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy, tasty application.

Classic Aioli

4 garlic cloves, peeled

6 large egg yolks, at room temperature

zest and juice of 1 lemon

2 C AoO EVOO

1 C AoO Milanese Gremolata Olive Oil

salt and pepper

In a blender container, add the garlic, egg yolks, lemon zest and juice.

Turn speed to low and slowly add the oil until the aioli thickens and emulsified. Do not add oil too quickly or the Aioli will seperate.

Season with salt and pepper

Pineapple Salsa

1 pound firm tomatoes, halved (recommended: Roma tomatoes)

1 small white onion, coarsely chopped

1 jalapeno, seeds removed and diced

1/2 tsp ground cumin

1/4 C AoO Pineapple Balsamic

1/4 tsp Rustic Rockfire Sea Salt

1 chopped Pineapple

Combine all ingredients in a food processor.  Pulse for a few seconds or until desire consistency is reached.  Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

NOTE:  This recipe makes a medium-heat salsa.

  • For a spicer salsa, add a pinch of ground cayenne pepper or an additional jalapeno. 

  • For a more mild salsa, reduce to half of a jalapeno and add green bell pepper.

Sundried Tomato Pesto

3 C sundried tomatoes (not in oil)

1 C AoO Garlic Olive Oil

minced fresh herbs such as oregano & parsley

1/4 C AoO Traditional Balsamic

sea salt and fresh ground pepper to taste

Place all ingredients into the bowl of a food processor.

Pulse until the mixture has the consistency of pesto.

Creamy Caesar Dressing

6 cloves garlic, mashed and minced

1 Tbsp Dijon mustard

1 Tbsp Traditional Balsamic Vinegar

Rustic Fresh Garlic Sea Salt and freshly ground black pepper.

2 Tbsp Olive Oil Mayonnaise (recipe in Sauces)

1/2 C AoO Milanese Gremolata Olive Oil

Lemon juice, for seasoning

Anchovies (optional)

Combine first 5 ingredients in a chopper and pulse to combine.  Slowly add Olive Oil being careful not to stream too fast, or it will cause the dressing to seperate.  Add Lemon Juice and anchovies for a deeper saltier taste

Fresh Fig and Bacon Jam

4 slices of bacon, diced

1/2 large yellow onion, cut into 1/3-inch slices

1 clove garlic, minced

1 C water

1 lb fresh figs, halved (quartered if very large)

2 Tbsp AoO Black Mission Fig Balsamic 

2 Tbsp honey

In a pot or pan with a lid, cook the bacon over medium-high heat until crispy.

Use a slotted spoon to remove the bacon to a small paper-towel lined plate.

Reduce heat to low-medium, pour off all but 1 Tbsp bacon grease and add the onions to the pan.

Cook covered and stirring occasionally, for 15-20 minutes until onions have begun to caramelize (if they start to scorch before then, add 1/4 cup water and cover again).

Increase heat to medium, add the garlic, and stir, cooking for 1 minute more.

Add the water, figs, balsamic, and honey to the pot and cover, cooking for 20 minutes and stirring once or twice.

Remove the lid and continue cooking, stirring occasionally, for another 20 minutes until almost all of the liquid has reduced - when you draw your spoon through the fig mixture, there should be no almost no liquid running into the spoon track.

Let cool for 15 minutes and then transfer to a blender and pulse several times until you get the spreadable consistency you are looking for - it doesn't need to be puree-smooth.

Will keep in the fridge for at least 8 days. It potentially could last much longer (like the source recipe) but I'll probably never ever leave it alone long enough to find out.

Spicy Thai Peanut Sauce

2/3 C peanut butter

​1/4 C soy sauce (or tamari)

​3 cloves garlic (minced)

​2 green onions (diced)

​2 Tbsp AoO Toasted Sesame Olive Oil

​1/2 tsp powdered ginger

​1/2 tsp cayenne pepper

​2 Tbsp lime juice (juice of 2 limes)

In a small saucepan over very low heat, whisk together all ingredients until well combined.

Once ingredients are combined, remove from heat and spoon onto your favorite noodle dish or transfer to a small container with a cover and store in the refrigerator.

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