As of tomorrow, we’re off an an epic road trip to what many consider Canadian wine country: Niagara-on-the-Lake, Ontario. Oooh I can’t wait to get my hands on a vineyard! Or something like that. Niagara is the ultimate destination that will then send us backward to cover 5 cities in 6 days. I’m tired just
thinking about it… but also very, very excited!
In the meantime, Erin ever so kindly agreed to share her recipe with me for that mouth-watering peanut sauce she used on our salads last Tuesday night, along with her own tips on how she makes it. Lucky you! This sauce will change your life. I highly recommend going out and buying the ingredients for it immediately after reading this.
Erin’s Quick Peanut Dipping Sauce
1 tomato, diced
2 cloves garlic
2 green onions, chopped
1-3 Thai chilies or jalapenos (leave in seeds if you want it hotter)
1/4 cup chopped fresh cilantro leaves (I always leave this out as I’m not a huge fan of cilantro)
3/4 cup chunky peanut butter
1/2 cup chicken broth
3 tbsp fish sauce or soy sauce (I use soy sauce)
3 tbsp lime juice
1 tbsp light brown sugar or more to taste
More notes from Erin: “Throw it all in a blender and whir away! I find the 1/2 cup chicken broth makes it pretty runny and just add more peanut butter until I’m happy with the consistency. So good!”
Happy Canada Day, friends! Check back in a week’s time for updates on our food and wine adventure in Ontario.