Spicy Szechuan Peanut Sauce

Few culinary feats are as satisfying for me as learning how to make something I'd only ever bought ready-made.

While I can't vouch for the authenticity of the "Szechuan" part of the sauce, I'm sure that this isn't far from the formulation used by the President's Choice sauce of the same name. It certainly tastes similar, only it's obviously fresher and a bit lighter on the ingredients list. My siblings love to douse anything and everything in the bought version, and they give this version a gold stamp of approval.

Articles to smother include roasted sweet potatoes, noodles (instant or nay), stir-fries (especially those with broccoli), tofu, dumplings, chicken nuggets (the soy versions or the real thing), et cetera. You can use it on things being grilled, baked, or broiled to make a kind of glaze, or use it as a dip.

If you like it hotter, add more chili pepper. You can also use either crunchy or regular peanut butter based on your preference (as far as I'm concerned, crunchy or bust). 

Spicy Szechuan Peanut Sauce
From Food.com

1 C. Peanut butter
1/4 C. Soy sauce
1/4 C. Sesame oil
3 TBSP Rice vinegar
2 TBSP Minced garlic, about 6 cloves
2 TBSP Grated ginger
1 Tsp. Red chili flakes
1 TBSP Hoisin sauce
2 TBSP Lime juice
3/4 C. Water
1/2 Tsp. Salt

Blend all in a blender until smooth. Pour into a container and keep for up to a week, or freeze leftovers in small batches for later use.