This came about because I found a packet of salted peanuts that needed using. Never one for a soggy nut, I toasted them in a small pan with 1/4 tsp olive oil and 1/4 tsp salt.
You will need a spice grinder or similar. OR a huge pestle and mortar to take out your frustrations.
4 tbs salted peanuts – toast these off in a small pan until they darken and start to actually smell peanutty.
1 tsp black mustard seeds – also toasted until they darken and pop a bit.
2 tbs red barley miso – this is sweet and rich but quite pungent when you stick your schnozz in the bag
4 tbs maple syrup
2 garlic cloves
1/2 tsp salt
I ground up the peanuts first – pulse them so you don’t get peanut butter too soon – then add in the mustard seeds. Quick few pulses, then add in the garlic, salt, maple syrup and miso. Grind again, and if it is too thick to pour add in 2 tbs warm water. (Initially I mashed the garlic and salt first, then stirred in the miso, until I realised that Duh. GRINDER.)
Taste it. If it is too salty, add in another tablespoon of the miso. It WILL mellow once it goes onto the hot vegetables.
Use it as a dip, or dollop it over warm cooked vegetables. If you thin it down a bit it goes beautifully over rice.