Spicey Peanut Dip

• 1 3/4 cups peanut butter - either natural or commercial work fine
• approx. 1 TBLS vegetable oil
• a few drizzles of Asian roasted sesame oil
• 2 cups chopped onion
• 6 cloves garlic (I use dry roasted garlic; put unpeeled cloves in a dry cast iron frying pan over high heat, and shake intermittently until they smell toasty and there are burnt spots on the skins, then cool and peel)
• 6 TBLS lemon juice or rice vinegar
• 1/2 bunch fresh cilantro
• about 1 TBLS peeled fresh ginger)
• 1 TBLS soy sauce
• 2 tsp. dried red pepper flakes
• 2 tsp. curry powder

Pour the vegetable oil into a wide deep skillet, and heat. Cook the onions in the oil over medium low heat until they are translucent, but not brown. Drizzle in the sesame oil. Cool slightly. Place cooked onions, garlic, cilantro, and ginger in bowl of food processor and pulse until finely chopped. Add remaining ingerdients and process until smooth, adding hot water to thin if necessary.