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Peanut: Peanut Chipotle Sauce

Source of Recipe

Barry Brumitt


List of Ingredients

2 roma tomatoes
1/2 cup finely chopped white onion
3 tablespoons peanut oil
1 cup chunky peanut butter
8 cloves garlic
1 cup warm water
6 canned chipotle peppers in adobo sauce
3 teaspoons adobo sauce
1 cup Mark's red chile sauce
1 teaspoon salt
1 lime, juiced
stock (optional)


Recipe

Blacken tomatoes in skillet or under a broiler. Saute onion in 2 tablespoons of the oil over low heat until dark and caramelized. Place the peanut butter together with the tomatoes, garlic and water into a food processor and blend. Add the onion, chipotles, adobo sauce, red chile sauce, salt, lime juice and blend further. Add the remaining tablespoon of peanut oil to a high-sided pan and heat until almost smoking. Refry sauce at a sizzle for 3-4 minutes, stirring constantly. Thin with stock if desired. Serve warm. Good served with flour tortillas, sour cream, broiled chicken, avocado and tomatoes.