Peanut-Red Chile Barbecue Sauce

Description

Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON

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
• ¼ cup ketchup
• ¼ cup red wine vinegar
• ¼ 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 or canned low-sodium chicken broth
• 2 tablespoons soy sauce
• ¼ cup creamy peanut butter

Directions

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 1½ 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.