Ingredients: |
Ingredients: 1 T canola oil
2 T finely chopped fresh ginger
1 1/ cups Mesa Grill BBQ sauce ( to follow)
2 cups low-sodium chicken broth
2 T soy sauce
1/4 cup smooth peanut butter
Kosher salt and freshly ground black pepper
2 T canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
2 (15.5 ounce) cans plum tomatoes and their juice, pureed
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup molasses
3 T Dijon mustard
3 T dark brown sugar
2 T honey
3 T ancho chile powder
3 T pasilla chile powder
1 T chipotle chile puree (puree 1 chipotle chile in ancho sauce)
Kosher salt and freshly ground black pepper.
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Directions: |
Directions:1. To make Mesa Grill BBQ Sauce. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and 1 cup of water, bring to boil, and cook, stirring occasionally, for 10 minutes.
2. Add the ketchup, vinegar, Worcestershire, molasses, mustard, brown sugar, honey, ancho powder, pasilla powder, and chipotle puree, lower the heat to medium, and simmer, stirring occasionally, until thickened, 25 to 30 minutes.
3. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Allow to cool to room temperature. The remaining sauce will keep for up to 1 week, and is delicious slathered on pork, beef, chicken or fish.
4. For the Peanut-Red chile BBQ Sauce, heat the oil in a medium saucepan over medium heat. Add ginger and cook until soft, 1 to 2 minutes. Raise the heat to high, add the barbecue sauce and chicken stock, and cook, stirring occasionally, until reduced by half.
5. Whisk in the soy sauce and peanut butter and cook over medium heat until thickened, 12 to 15 minutes. Season with salt and pepper |
This recipe for Peanut-Red Chile BBQ Sauce is from