Asian Peanut Sauce

Toss with linguine, along with slivers of green onion, thin strips of red bell peppers, and half-moon slices of seedless cucumber for a tasty summertime side dish.

1⁄2 cup creamy peanut butter

1⁄2 cup water

1⁄4 cup soy sauce

1 tablespoon grated, peeled fresh ginger

2 tablespoons distilled white vinegar

2 tablespoons Asian sesame oil

1 tablespoon packed brown sugar

1⁄4 teaspoon hot pepper sauce

• In a blender or food processor with knife blade attached, combine peanut butter, water, soy sauce, ginger, vinegar, sesame oil, brown sugar, and hot pepper sauce; puree until smooth. Serve, or cover and refrigerate up to 1 day.

Makes 11⁄2 cups.

Prep: 10 minutes