PeanutRed Chile Barbecue Sauce

• 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.

canola oil, spanish onion, fresh ginger, garlic, tomatoes, ketchup, red wine vinegar, worcestershire sauce, mustard, dark brown sugar, honey, molasses, ancho chile powder, chile powder, chiles, kosher salt, chicken, soy sauce, peanut butter

Taken from www.epicurious.com/recipes/food/views/peanut-red-chile-barbecue-sauce-375873 (may not work)