Nowadays I don’t think it’s possible to bring large jars of peanut butter in your hand luggage when you are flying overseas.
In 1972, though, I don’t recall my mom having any trouble at security or customs when we flew to Ireland to visit my grandparents.
The prospect of a summer with 4 kids and no peanut butter (or at best only tiny jars of it) was probably unthinkable in those days when peanut allergies were, for the most part, unheard of.
Back then, we ate it only two ways: on bread, or in cookies. No rice rolls with dipping sauce, or chicken and noodles. No cupcakes or truffles either. PB and J all the way.
If it had been called “goober” or “monkey nut” or – my favorite – “pig nut” butter (apparently these are all regional terms for the peanut), would that have deterred us? Here kids, have a pig nut and jam sandwich. Or how about some goober nut cookies?
Now I eat peanut butter in more much adventurous ways, but have to admit I only eat the kind that you can’t buy in health food stores.
I tried more virtuous varieties for years and even made my own joyless butter. But no more.
However, I believe there is room in this world for all kinds of different peanut butters, so use what you prefer in this sauce.
You can use it as a dipping sauce or serve it over rice and veggies. It is great to have on hand for a last minute meal.
- 1 cup peanut butter
- 1 cup canned coconut milk
- ⅓ cup warm water
- 3 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon lime juice
- 1 teaspoon ginger
- ½ teaspoon coriander (optional)
- 3 tablespoons sweet Asian chili sauce
- 1 tablespoon brown sugar
- 2 tablespoons sesame oil
- Combine all ingredients in food processor bowl and mix thoroughly. Sauce will thicken a bit as it sits.
- Serve at room temperature, or warm briefly.
- Sauce will keep in the fridge for about 1 week. It may need to be thinned out after being in the fridge. Use a tablespoon of water to thin as needed.