You can substitute the same quantity of Thai or Vietnamese chili paste for the szechwan peppercorns.
In a blender or food processor, combine the ginger, garlic, mirin, tamari, rice vinegar, red wine vinegar, honey, basil, peppercorns, peanut butter, and water. Process until smooth.
Cover and refrigerate until ready to use. (This dressing will keep for up to 1 week.)
Last Step: Don't forget to share!
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