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From our Popular Recipe results for Thai Peanut Sauce
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Keto Thai Peanut Sauce
Keto Thai Peanut Sauce
Ingredients
- 24 ounces (670 g) sour pickle spears
- 1 cup (160 g) chopped onion
- 1/3 cup (8 g) Splenda
- 1/2 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 2 tablespoons (30 ml) cider vinegar
- guar or xanthan
Method
- Open the jar of pickle spears and pour off the liquid into a saucepan
- Throw the chopped onion into the pickle liquid and stir in the Splenda, celery seed, and mustard seed
- Bring to a simmer, turn to low, and let the whole thing simmer for 20 to 30 minutes
- In the meantime, cut the pickle spears into 3 to 4 chunks each and throw them into a food processor with the S-blade in place
- When the onions are done simmering, pour the contents of the saucepan into the food processor
- Add the cider vinegar
- Pulse the food processor until everything’s chopped to about the consistency of commercial pickle relish
- Thicken it up a bit with a little guar or xanthan to make up for the lack of syrupiness and pour the whole thing back into the pickle jar
- Store in the fridge and use as you would commercial pickle relish
Makes 3 cups (710 ml), or 24 servings of 2 tablespoons (30 ml)
- Each with trace protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carbs
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