Thai dressing

Makes about 3 cups

Use this dressing on spinach and feta salads; over steamed vegetables, chicken, or pork; or as a dipping sauce with crudites. Store it in a jar in the refrigerator and remove it at least 1 hour before serving; whisk well.

1/4 cup cubed and peeled fresh ginger 1/4 cup raw sugar 1/2 cup natural peanut butter, preferably creamy 1/2 cup rice vinegar, or more to taste 1/4 cup soy sauce 1 teaspoon crushed red pepper, or more to taste 3/4 cup dark Asian sesame oil 3/4 cup peanut oil 1. In food processor, combine the ginger, sugar, peanut butter, rice vinegar, soy sauce, and red pepper. Work the mixture until it is smooth.