Spicy Thai Peanut Sauce

½ cup peanut butter, all natural unsweetened

2 cloves garlic, pressed

1 tbsp ginger,freshly and finely grated or 1 tsp ground dry ginger

2 tbsp soy sauce, gluten free

1 tbsp rice wine vinegar, unseasoned and unsweetened

5-10 drops liquid stevia

1 tbsp erythritol, powdered (Swerve)

¼-½ tsp red pepper flakes

1 tbsp sesame oil, preferably dark

1-2 tbsp balsamic vinegar

¼-½ cup water (just to thin to your preference)

Mix all ingredients together in a bowl and let flavors meld together for a bit. This will keep in the fridge for a week or two...if you don’t eat it all before then.