Chipotle Peanut Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1/2 cup chunky peanut butter
1/2 cup unsweetened coconut milk
1 chipotle chile in adobo sauce
1 quarter-size slice of fresh ginger, peeled and finely chopped
1 tsp. soy sauce
1 tsp. fresh lime juice
1/4 tsp. Asian sesame oil


In a food processor, combine the peanut butter, coconut milk, chipotle and ginger and pulse until smooth. Transfer the puree to a small saucepan and bring to a simmer over low heat. Cook, stirring, for 1 minute. Transfer the sauce to a bowl and whisk in the soy sauce, lime juice, sesame oil and 1/4 cup of water until smooth. Refrigerate until chilled.

The sauce can be refrigerated for up to 1 week.

Serve with grilled beef, pork, chicken wings or shrimp or as a dip for blanched vegetables.

Recipe from Food and Wine Magazine.