1 (25-ounce) bottle Thai sweet chili sauce (see note)
4 cups roasted peanuts (salted or unsalted)
¼ cup toasted sesame oil
¼ to ½ cup hot water

Put the chili sauce in the bowl of a 14-cup food processor. (If using a blender or smaller processor, you will need to work in batches.)

Turn on the processor. With the motor running, slowly pour the peanuts through the feed tube. Stop adding peanuts when the mixture has the consistency of stiff peanut butter.

With the machine still running, slowly add the oil and the water until you reach a good dipping consistency. Stop the machine and scrape down the sides of the bowl at least once during processing.

Store the dip in a covered container for up to three weeks in the refrigerator. Serve with raw or blanched vegetables. For the fullest flavor, bring the dip to room temperature before serving.

Makes about 7 cups.

Variation: You can also use this dip as a sauce for Asian noodles. For example, try ¾ to 1 cup of peanut dip (or to taste) to 5 ounces of cooked soba noodles. Thin the sauce with a little hot water, if necessary.