Hands-on time: 10 minutes
Total preparation time: 10 minutes
Makes about 1 3/4 cups

3 medium scallions
3/4 cup smooth unsalted peanut butter
1/2 cup hoisin sauce
2 tablespoons fresh lemon juice
1 tablespoon soy sauce (low sodium, if you prefer)
2 teaspoons toasted sesame oil
Tabasco or your favorite hot sauce

Trim and coarsely chop the scallions (a heaping 1/3 cup). Combine them with the peanut butter, hoisin sauce, lemon juice, soy sauce, sesame oil, and Tabasco to taste in a food processor fitted with the chopping blade.

Process until pureed. Add water, 1 tablespoon at a time (up to ¼ cup), if needed to thin the sauce.

Use as directed in a recipe, or store, covered, in the refrigerator for up to 5 days.

COOK’S NOTES

Make this sauce to use as a vegetable dipper tonight and as an ingredient for tomorrow’s dinner.  It’d delicious on noodles, grilled chicken or fish, lettuce wraps…it’s incredibly addictive!