PeanutRed Chile Barbecue Sauce

Name: PeanutRed Chile Barbecue Sauce
Ingredients: 2 tablespoons canola oil; 1 medium Spanish onion, coarsely chopped; 1 (2-inch) piece fresh ginger, peeled and finely chopped; 4 cloves garlic, coarsely chopped; 2 cups canned plum tomatoes with juices, pureed; 1/4 cup ketchup; 1/4 cup red wine vinegar; 1/4 cup Worcestershire sauce; 3 tablespoons Dijon mustard; 3 tablespoons dark brown sugar; 2 tablespoons honey; 2 tablespoons molasses; 2 tablespoons ancho chile powder; 2 tablespoons pasilla chile powder; 2 tablespoons pureed chipotle chiles in adobo; Kosher salt and freshly ground black pepper; 1 cup homemade chicken stock (see page 220) or canned low-sodium chicken broth; 2 tablespoons soy sauce; 1/4 cup creamy peanut butter

19 ingredients

11 steps

Ingredients

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
4 cloves garlic, coarsely chopped
2 cups canned plum tomatoes with juices, pureed
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey
2 tablespoons molasses
2 tablespoons ancho chile powder
2 tablespoons pasilla chile powder
2 tablespoons pureed chipotle chiles in adobo
Kosher salt and freshly ground black pepper
1 cup homemade chicken stock (see page 220) or canned low-sodium chicken broth
2 tablespoons soy sauce
1/4 cup creamy peanut butter

Directions

1

Heat the oil in a medium heavy-bottomed saucepan over medium-high heat.
2

Add the onion and ginger, and cook until soft, about 5 minutes.
3

Add the garlic and cook for 1 minute.
4

Add the tomatoes and 1 cup water, bring to a boil, and simmer for 10 minutes.
5

Add the ketchup, vinegar, Worcestershire, mustard, brown sugar, honey, molasses, chile powders, and chipotle.
6

Simmer, stirring occasionally, until thickened to about 1 1/2 cups, 30 to 40 minutes.
7

Puree the mixture in a food processor until smooth; season with salt and pepper to taste.
8

Transfer to a clean saucepan and add the chicken stock and soy sauce.
9

Boil over high heat until slightly thickened, about 5 minutes.
10

Whisk in the peanut butter and cook for 1 minute.
11

Pour into a bowl and cool to room temperature.