Instructions: In a food processor with the metal blade, process ginger and garlic until minced. Add peanut butter, water, sesame oil, soy sauce, and rice vinegar and process until blended, scraping down sides as needed. Stir in chili sauce or oil to taste. (Sauce may be refrigerated up to 1 week. If it becomes too thick, thin with a little water.)

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

Makes 1 cup.

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