Thai-Style Peanut Sauce

4 cloves fresh garlic
Juice from 1/2 lime
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup ketchup
1/4 cup reduced-sodium soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons vegetable oil
4 teaspoons grated or finely minced ginger*
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon onion powder
1 tablespoon Asian sesame oil
1/2 teaspoon crushed red pepper*

Peel garlic and drop cloves, one at a time, through top opening of an electric blender container onto moving blade. Chop finely. Add all remaining ingredients. Pulse on high just until combined, about 5 seconds. Scrape down sides of container and pulse again 3 to 4 times. Serve, or refrigerate in airtight container for up to 1 week. May be frozen for up to 1 month.*

* Notes

Can use bottled fresh ginger (called crushed, ground, minced or chopped, depending on brand) found supermarket produce sections.
Omit red pepper, if mild sauce is desired or if serving young children.
To defrost frozen sauce, place in refrigerator for 24 hours.

This makes a great dipping sauce for cooked chicken, pork or shrimp kabobs, or even raw vegetables. Or you can just eat the peanut sauce straight up. But do use a spoon.

Approximate Values Per 1 tablespoon: 46 calories (61% from fat), 3 g fat (.5 g saturated), 0 mg cholesterol, 1 g protein, 3.5 g carbohydrates, trace dietary fiber, 153 mg sodium

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