Peanut sauce

Our tried and true recipe comes from Vegetariana by Nava Atlas.

.5 c peanut butter
 3 to 4 Tbsp soy sauce, to taste
1 small onion, chopped (do not double if you double the recipe)
1 tsp freshly grated ginger
2 Tbsp honey (or we sometimes just use sugar)
2 Tbsp rice vinegar or white wine vinegar (or more to taste)
1 tsp chili powder
cayenne pepper to taste
water to thin
clove of garlic, optional (not part of original recipe, but I often add it)

Place all the ingredients in the container of a food processor or blender, using about 0.5 cup water. Process until smooth. Taste. Adjust.

Pour the sauce into a small, heavy saucepan and heat over low heat until warm -- or simply toss with hot noodles, rice, or veggies. The sauce thickens slightly on heating. Be careful not to burn it!