In a medium mixing bowl, combine ½ cup of creamy peanut butter with ¼ cup of soy sauce or tamari. Whisk vigorously for 1–2 minutes until smooth and creamy.

Add 2 tablespoons of brown sugar or honey and stir for about 1 minute until fully dissolved.

Pour in 2 tablespoons of rice vinegar and the juice of one lime. Mix thoroughly for another 1–2 minutes.

Drizzle in 1 teaspoon of sesame oil and mix until fully incorporated.

Add 1–2 teaspoons of sriracha or chili garlic sauce and stir until well blended.

Slowly add water, one tablespoon at a time, mixing until the desired thickness is reached.

Taste the sauce and adjust sweetness or spice as needed.

Serve immediately over salads or as a dip, or store in an airtight container in the fridge for up to one week.