Source: dLife

Garlic, ginger, and chile dressing with tomatoes and peanut butter.

Servings

3 tbsp Peanut Butter, creamy , at room temperature
0.25 cup cold water
1 medium garlic cloves , minced or pressed
0.5 Chile Peppers, jalapeno, whole , minced, seeds removed for a milder "hot"
2 tbsp cider vinegar
1 tbsp honey
1 tbsp soy sauce
0.25 cup canned unsalted diced tomatoes
2 tsp fresh ginger root
2 tbsp fresh cilantro , chopped
2 tsp fresh lemon juice

1 In a blender, puree all of the ingredients until smooth and creamy. Serve chilled.

This dressing will keep for 2 or 3 weeks tightly sealed and refrigerated. If it separates, shake it well until blended.