Peanut Sauce

My husband LOVES this peanut sauce.  I think it's because, unlike many peanut sauces, it is not cooked, so the oils don't separate out.  Also, he loves it because I leave out some of the coconut milk and leave it thicker than many peanut sauces, and he likes to eat it with a spoon.  We serve it over hot rice, chicken and veggies, and it melts beautifully over the food.  No need to heat it.  You need a food processor for this.

Peanut Sauce
Nouns:
1 cup all natural peanut butter
1 can coconut milk
1-2 inches of raw ginger
4-6 cloves of garlic
1 bunch scallions
1-2 tsp soy sauce
1/4 tsp fish sauce
1-2 tsp chili garlic sauce
2 tbsp honey
1 tbsp rice vinegar


Add the scallions, garlic, and ginger to the food processor and pulse until chopped finely.  Add the rest of the ingredients, reserving half the coconut milk.  Blend until smooth.  Add remaining coconut milk gradually, tasting to test for desired flavor.  Serve over hot rice, chicken and veggies.