Pad Thai Sauce

From "My Poor Tired Liver"

1 cup raw almond butter

1 TBSP freshly chopped and peeled ginger

1/3 cup water

1/4 lemon juice (fresh squeezed is best)

1/2 cup real maple syrup

3 cloves of garlic

1 small jalapeño pepper, most of the seeds removed

Blend all ingredients until completely smooth. This will keep in your refrigerator for 3 days.