Peanut Salad Cream 

1/2 cup raw Virginia peanuts
3/4 cup peanut butter (any kind you trust is just fine: creamy, chunky, processed, or natural -- it's all good!)
6 T lime juice
4T rice vinegar (plain, not the flavored varieties)
3 T. soy sauce
2 T sesame oil
2 t hoysin sauce (in a pinch, use apricot preserves instead)
4 gloves of fresh garlic
2 green onions (scallions)
1/2 to 1 whole, small serrano or jalapeno pepper (more or less to taste)
an inch of fresh ginger, peeled (more or less to taste)

1. Toast the peanuts in a 350-degree oven for about 4 minutes. Take care not to burn them! When cooled, chop 'em up.
2. Toss everything else into a blender, and blend 'til thoroughly mixed and creamy.
3. Add chopped Virginia peanuts.
4. Use on green salads, chilled pasta salads, warm noodles, steamed veggies -- even as a sammich spread.
5. Makes about a pint.

I suspect this would stay fresh for a couple-few weeks in the refrigerator. I wouldn't know; in my house, I'm making this stuff all the time!

Ann Elise Wort