Adapted from Nina Simonds' Asian Noodles, this sauce has undergone several metamorphoses in my kitchen over the years. I use it as a sauce for pasta (hot or cold), or slathered on grilled chicken sandwiches. Makes 3 cups.
6 garlic cloves, peeled
1-inch piece of peeled fresh ginger, cut in half
1 cup smooth peanut butter
1 tsp chili paste with garlic, or more to taste
1/2 cup reduced-sodium soy sauce
1 packet sugar substitute (Equal or Splenda)
2 tsp agave nectar
3/8 cup black vinegar
3/8 cup sesame oil
1/2 cup + 2 Tbsp water
In a food processor, combine garlic and ginger, and pulse until finely chopped. Add remaining ingredients, and process until the mixture is smooth. It should be the consistency of heavy cream; to thicken, add peanut butter. To thin, add water. Store in a jar with a tight-fitting lid, in the refrigerator, for up to two weeks. The longer it sits, the spicier it will get.