Crunchy Thai Peanut Spread
3 tablespoons canola oil,
3 to 4 tablespoons soy sauce
- Place the peanuts in the pitcher and pulse on 1 until uniformly chunky.
- Use a spatula to clean the sides of the pitcher.
- Add the canola oil and soy sauce and continue pulsing for 30 seconds.
- Store for up to 2 weeks in the refrigerator.