3 1/2 tbsp. soy sauce
1 tbsp. hot chili oil
2 tbsp. dry vermouth, sherry or white wine (optional)
1 tbsp. ground szechuan peppercorns
1 to 1 1/2 tbsp. red wine or cider vinegar
2 green onions, chopped
1+ tbsp. fresh minced ginger
2 tsp. honey
4 1/2 tbsp. quality peanut butter, creamy or chunky
1 tbsp. sesame seeds
1/2 tbsp. sesame oil
1+ tbsp. fresh minced garlic

Mix all ingredients except peanut butter. Add peanut butter last to adjust to desired flavor. Mixture will become somewhat thick. Don't worry about that, get the taste you desire by adding half of the peanut butter and then in spoonfuls until you reach the desired taste. Add water a little at a time to reach desired consistency. The traditional consistency is that of a very thick soup or thick melted ice cream. Mix with cold (room temperature) spaghetti for a delicious appetizer or summer dinner or serve cold (room temperature) boiled white meat chicken with sauce poured over or in a side dish for dipping.

NOTES: Ground szechuan peppercorns are available but can be substituted with another member of the capsicum family. I prefer Habanero peppers.

In small skillet, toast sesame seeds until golden (about 3 to 4 minutes). No butter or oil is needed.