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Peanut Chipotle Sauce

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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.

 

 

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