Such an easy recipe to whip up and use as a dipping sauce for the crudités at your party. It's bound to surprise your guests and start a conversation about Sichuan pepper and its tingling sensation.
We credit this recipe to our dear friend Malene Carr. She is a lover of all things tingly! A U.S. diplomat who enjoys cooking in restaurants while serving overseas, Malene honed her cooking skills in Argentina, South Africa, the United States, and was featured on Food Network. She's currently living in Rio de Janeiro, Brazil and in search of the next best bite!
- 2 TBSP unsalted peanut butter
- 1 TBSP Sriracha
- 1/2 TBSP honey, maple syrup, marmalade, jam or molasses
- 1 TBSP sesame oil
- 1/2 TBSP green or red Sichuan pepper oil
- 3TBSP hot water
- 1 garlic clove
- 2 TBSP crushed/chopped 50Hertz Sichuan pepper nuts
- Chopped parsley to garnish
Step 1: Bring all the ingredients together. Add hot water and stir to thin to the desired consistency.
Step 2: Chop the peanuts from the tin can and parsley, sprinkle to garnish.
Step 3: Dip your crudités (celery, carrots, etc.) or Vietnamese spring rolls or really anything to feel the tingling sensation and tell your friends and family about it.