Vietnamese Peanut Sauce

1 cup

¾ cup raw peanuts
¼ cup hoisin sauce
2 teaspoons unseasoned rice vinegar
2 teaspoons sambal oelek (Indonesian
    chili paste)
¼ cup cold water

Nutritional information per serving (1 tablespoon):
Calories 48 (61% from fat) • carb. 3g • pro. 2g • fat 4g • sat. fat 0g • chol. 0mg • sod. 90mg • calc. 8mg • fiber 1g

1. Preheat the oven to 350°F. Spread the peanuts on a baking sheet, and toast until fragrant and lightly golden-brown, 5 to 8 minutes. Let cool completely.
2. Insert the universal blade in the work bowl of the Cuisinart® 9-Cup Continuous Feed Food Processor. Add the peanuts and process on High until roughly chopped, about 8 seconds.
Reserve 1 tablespoon of the chopped peanuts.
3. Continue to process the peanuts on High until a smooth paste forms, about 3 minutes. Add the hoisin sauce, rice vinegar, and sambal oelek. Process on High for an additional 10 seconds until fully incorporated. While continuing to process on High, stream in the water until a smooth sauce forms.
4. Serve with the reserved peanuts sprinkled on top