PeanutRed Chile Barbecue Sauce Recipe

Name: PeanutRed Chile Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, PeanutRed Chile Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

PeanutRed Chile Barbecue Sauce

How did you like this recipe?

Frequently Asked Questions