Thai Peanut Sauce

I really enjoy traditional Thai peanut sauce, I will put it on Keto noodles and/or veg or many other recipes including meats. However, often when you buy it from the store, it has too much sugar. Making it myself is key to reducing carbs & sugar.

Ingredients -- Vegan

1/2 cup peanut butter or sesame-peanut butter
1/2 to 2/3 cup Soy sauce
6 large cloves Garlic
1 large bunch of Cilantro, leaves and upper stems only
about 2 Tbsp (1+1/2 oz) piece of fresh Ginger, peeled & chopped fine or grated
1 Tbsp Peanut oil
1 Tbsp dark Sesame oil
1 Tbsp hot chili oil
3 Tbsp keto sugar substitute, such as coconut sugar, allulose, or monkfruit
3 Tbsp rice wine vinegar, to taste
Dash of fresh ground black pepper, to taste
Hot water as necessary

Using commercially prepared peanut butter instead of the traditional frying and grinding of the peanuts, shortens the number of steps. But be sure to use a pure, unsweetened variety, usually found in natural foods stores. Arrowhead Mills makes a good peanut butter, and Loriva makes an excellent blend of peanut and sesame butter. Recipe makes approximately 2 cups.

Put the garlic, cilantro, and ginger in the work bowl of a food processor and work until they are finely chopped. Add the oils, peanut butter, 1/2 cup soy sauce, and sugar; process again until well combined with the seasonings. Stop and scrape
down the sides once or twice. Add the vinegar and season to taste with the additional soy sauce, if necessary. If the sauce is thicker than you wish, thin it with hot water. Store the sauce in an airtight jar and keep it refrigerated. Thin it again with hot water as needed before using. This sauce will keep for months.