This dip came to being by accident. Over the years, a friend of mine had made and shared a couple different recipes- one for a peanut sauce and one for a red pepper dip; both are amazing. In my quest to find paleo appetizers, I remembered that peanut sauce which for some reason I thought had red peppers in it. Turns out I was remembering two different recipes, turns out they make a good pair.

I’ve made it a few different ways, which is what I like in a dish- something that can be changed easily depending on what’s around. I’ve added whole almonds to thicken it up. I’ve used different nut butters. I’ve added sesame oil. I’ve used rice wine vinegar. I usually use honey but tried monk fruit sweetener this time; you can omit this if you’re doing whole30. I’ve substituted Thai basil for cilantro. You can easily make this recipe your own. ❤

Thai Red Pepper Almond Sauce

• 1 jar roasted red peppers (12 oz.), drained
• 1 c. almond butter
• 2 cloves garlic
• 1.5 in piece ginger, peeled and chopped
• 1/4 c. coconut aminos
• 2 t. fish sauce
• juice from 1/2 lime
• 1/2 c. packed cilantro leaves
• 1 t. monk fruit sweetener (omit for whole30)
• 1/2 t. salt
• 1/2 t. crushed red peppers

Add all ingredients to food processor and blend till smooth.