Som Tam spread or dip

Ingredients for 4 servings:

• 1 zucchini, alternatively kohlrabi, cucumber, carrot
• 1 small chili pepper(s), fresh, red or green
• 3 tbsp, heaped peanuts, roasted and unsalted
• 1 tbsp peanut butter
• 1 lemon(s), juice or 1 – 2 limes
• ½ bunch coriander leaves, optional
• 1 garlic clove(s)
• 1 tbsp soy sauce
• 2 dashes fish sauce, optional
• 1 tbsp peanut oil or other neutral oil
• Salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Roughly chop the zucchini, garlic, chili, and coriander leaves and place them in a blender with the other ingredients. (I use red birdseye chilies. If you prefer it less spicy, you can use a milder variety and deseed them first.) Season with salt and add more soy sauce to taste. For a vegan version, omit the fish sauce. The spread should have a strong acidity; add more lemon juice if desired. Note: This is a slightly modified version of the Thai Tom Sam salad (usually with papaya), making it easy to use as a spread. The peanuts can either be added at the end or just blended briefly for a little extra crunch. To preserve the spread, drizzle with 1-2 tablespoons of peanut oil after filling it into a jar.