Peanut–Red Chile Barbecue Sauce

Name: Peanut–Red 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

December 9, 2011

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

Preparation

Step 1
Heat the oil in a medium heavy-bottomed saucepan over medium-high heat. Add the onion and ginger, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and 1 cup water, bring to a boil, and simmer for 10 minutes. Add the ketchup, vinegar, Worcestershire, mustard, brown sugar, honey, molasses, chile powders, and chipotle. Simmer, stirring occasionally, until thickened to about 1 1/2 cups, 30 to 40 minutes.
Step 2
Puree the mixture in a food processor until smooth; season with salt and pepper to taste. Transfer to a clean saucepan and add the chicken stock and soy sauce. Boil over high heat until slightly thickened, about 5 minutes. Whisk in the peanut butter and cook for 1 minute. Pour into a bowl and cool to room temperature.

Bobby Flay's Throwdown!

TagsSauce Onion Root Vegetable Vegetable Ginger Herbs & Spices Garlic Canned Tomato Tomato Molasses Ancho Chile Chile Pasilla Chile Chipotle Peanut Butter Simmer Food Processor Cookbooks

Ingredients

Preparation

Step 1

Step 2

Recipe notes