Cucumber-Peanut Sauce

Name: Cucumber-Peanut Sauce
Yield: Makes about 1 cup
Ingredients: 1 kirby cucumber, peeled, seeded, and cut into 1/2-inch thick slices; 1/2 cup roasted unsalted peanuts, finely chopped; 2 tablespoons chopped fresh cilantro leaves; 1 teaspoon minced seeded jalapeÃ±o pepper; 2 tablespoons freshly squeezed lime juice; 3 tablespoons soy sauce; 2 tablespoons honey

Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.

Source: Martha Stewart Living, July 2002

Makes about 1 cup

Yield

Ingredients

1 kirby cucumber, peeled, seeded, and cut into 1/2-inch thick slices
1/2 cup roasted unsalted peanuts, finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon minced seeded jalapeÃ±o pepper
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
2 tablespoons honey

Directions

1. Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse until they are finely chopped but not pureed. Serve, or store in an airtight container in refrigerator up to 2 days.