Guest guest Posted April 2, 2008 Report Share Posted April 2, 2008 Peanut Chipotle Sauce 2 roma tomatoes 1/2 cup finely chopped white onion 3 tbsps. peanut oil 1 cup chunky peanut butter, try to find freshly made 8 cloves garlic 1 cup warm water 6 canned chipotle chiles in adobo sauce 3 teaspoon adobo sauce 1 cup red chile sauce 1 teaspoon salt 1 lime, juiced stock, optional Blacken tomatoes in skillet or under a broiler. Sauté onion in 2 tablespoons of the oil over low heat until dark and carmelized. 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 to 4 minutes, stirring constantly. Thin with stock if desired. Serve warm. Makes 8 cups. Quote Link to comment Share on other sites More sharing options...
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