Chipotle Peanut Sauce

[sneezles]

This recipe is from the new issue (June 2005) of Chile Pepper magazine. I made it for lunch today to use with my tuna but it's actually part of a chicken sandwich recipe. The nutritonal data uses the natural peanut butter that I use but any would do; the stats son't change much from what was listed in MC for natural PB.

Anyway, this is very tasty. Not too peanutty and the chipotle spice comes through at the end. I used 2 tbs to mix with a can of low-sodium tuna, used 1 tbs to spread on my Moomie Bun and topped with sliced tomato and baby spinach. Very quick to make!!


* Exported from MasterCook *

Chipotle Peanut Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Arrowhead Mill Peanut Butter
1 teaspoon low sodium soy sauce
1 teaspoon sesame oil
4 chipotle chiles canned in adobo
2 tablespoons chipotle sauce
2/3 cup warm water

Combine all ingredients in a food processor until combined. Add more warm water if needed to achieve a smooth, spreadable paste. Serving size: 2 tbs

Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 116 Calories; 9g Fat (68.6% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 57mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

[cniles]

Wow - I would have never thought to pair this with tuna! That's what I love about these boards!;) Thanks for posting Susan!

[sneezles]

Originally posted by cniles
Wow - I would have never thought to pair this with tuna! That's what I love about these boards!;) Thanks for posting Susan!

LOL! Me either but I was really really wanting to try it and while I have grilled chicken it's frozne and I was hungry! :p I figured that water packed tuna is pretty mild in taste. Next I'm going to try it on some noodles!!:D

[garden_girl_kp]

Is it really spicy hot, or just medium spicy? It sounds great. Thanks for posting the recipe.

How long would you all guess that it would last once mixed up- say several weeks refrigerated?

Karen

[bobmark226]

Originally posted by garden_girl_kp
Is it really spicy hot, or just medium spicy? It sounds great.

Karen, I made this the night before last and mine was hot, even though I'd reduced the (rather large) chipotles to three. It's tempered by what you use it with, though, and how much you use, obviously.

Taking a hint from last summer's CL Thai chicken wraps, I'd crocked a turkey breast in the morning and did wraps using it, and they were terrific, serving as a nice quick fix. I know it's just the usual Asian pb concotion with chipotles replacing chili paste, but it's still awfully good. I might boost both the soy (sorry, Susan!) and sesame a bit next time out.

Thanks for posting it, Susan, it's going to be handy to have around!

Bob

[sneezles]

Originally posted by bobmark226


I might boost both the soy (sorry, Susan!) and sesame a bit next time out.

Thanks for posting it, Susan, it's going to be handy to have around!

Bob

Bob,
Glad you liked it. I didn't reduce the soy sauce I just used low sodium (it didn't specify in the recipe). I didn't find it too spicy at all but then my heat tolerance is pretty high so if you're not use to eating chipotles then I'd reduce to 2 but add a bit more of the adobo sauce.

I'm taking the leftovers to a crawfish boil on Friday! Can't wait to dip those mudpuppies in that sauce! :p

[bobmark226]

Originally posted by sneezles
I didn't find it too spicy at all but then my heat tolerance is pretty high so if you're not use to eating chipotles then I'd reduce to 2 but add a bit more of the adobo sauce.


Harumph. You insinuating I'm a Heat Wimp? Not hardly! Only when my mouth gets seriously blistered from too much of the stuff. But most of the chipotles I've been getting lately are very large, over three inches, and at the same time, they're packing almost no adobo (Costenza brand)!

Bob