Place peanuts and water in blender. Blend longer if you prefer a smoother consistency. I prefer a coarser texture.
Note: Use a mortar and pestle if you don’t have a blender. Also, if you don’t have peanuts substitute with ¾ cup conventional peanut butter then ignore the 2 tablespoons of peanut butter in the ingredients.
In a sauce pan over medium to low heat, combine and stir the ingredients until it simmers. Continue cooking until consistency is quite thick (but not too thick) that you can pour.
Serve with meat, fish or vegetables.
Leftover can stay in the fridge for about 5 days.
For extra servings, keep in freezer for about 2 months.