4 Tablespoons soy sauce
3 Tablespoons honey
2 Tablespoons peanut butter
2 teaspoons white vinegar
2 teaspoons sesame oil
2-3 garlic cloves- 1 tsp- grated
1 Tablespoon Sweet Red Bell Pepper- grated
3/4 to 1 teaspoon Serrano Chile Pepper- (more to taste)- grated
2 Tablespoons Coconut Cream/Coconut Nectar (Not Coconut Milk)
Begin by grating
the garlic and peppers with a cheese grater, and here's why:
Grating is so much simpler than mincing. It's quicker, you won't accidentally cut yourself and you won't need latex gloves when handling hot chilis. Just wrap a strip of paper towel around the stem end and hold the pepper there. The serrano will grate wholey, skin included.
The red pepper has a tougher skin. As you grate it, peel away and discard the excess skin.
Be sure to use the smallest holes that produce the finest shreds. Do not use the zester.
Put the grated garlic, Red pepper, Serrano pepper, soy sauce, honey, vinegar, sesame oil in a small saucepan over medium heat. Stir to combine.
Add the peanut butter and stir continuously for a few minutes. It will break into ribbons then melt into the sauce.
Add the Coconut cream, stir to combine until melted. Reduce heat to low. Simmer gently and stir 3-4 minutes.
Remove from heat and cool to room temperature.