Crudites with Peanutty Dipping Sauce

Sauce:
1 piece fresh ginger (about 1 inch by 1 ½ inches) chopped
2 cloves chopped garlic
½ cup chunky peanut butter
½ cup honey roasted peanuts or plain roasted
1/3 cup water
1 tablespoon dark sesame oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
½ teaspoon hot chili sauce or to taste (I use Sriracha brand)

Process ginger and garlic in food processor until minced. Add remaining
ingredients except chili sauce, processing by pulsing until peanuts are
in small pieces, scraping down sides as needed. Stir in chili sauce to
taste. Sauce may be refrigerated up to 1 week. If it becomes too thick,
thin with a little water. Makes about 1 ½ cups sauce.

Serve with assorted raw vegetables such as jicama, broccoli, carrots,
celery, peppers, cauliflower and zucchini cut into bite-size pieces for
dipping.

Recipe variation: Gently heat sauce and add to pasta.

Mary Louise Lever

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