Chipotle Peanut Sauce Recipes

SPICY CHIPOTLE PEANUTS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil; rub lightly with oil.
• Put the egg white, lime zest, sugar, chipotle powder, coriander, garlic powder, 1/2 teaspoon salt and 1 tablespoon oil in a medium bowl. Beat with a fork to combine. Add the peanuts and toss to coat.
• Spread the spiced peanuts on the prepared baking pan in a single layer. Bake until dry and a shade darker, about 15 minutes. Cool completely before adding the cilantro.

SPICY CHIPOTLE PEANUTS

Steps:

• For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
• Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.

CHIPOTLE-PEANUT SAUCE

Steps:

• Puree peanut butter and adobo sauce in a food processor. Add 3/4 cup water and puree until combined. Season with salt. Sauce can be refrigerated up to 2 days; bring to room temperature before serving.

CHIPOTLE CHILI SAUCE

Steps:

• Combine the tomatoes and chilies in the container of a food processor or electric blender. Blend as finely as possible.
• Heat the oil in a skillet, and add the onion. Cook, stirring, until wilted, and add the tomato and chili mixture. Let simmer, stirring often, about 20 minutes.

CHIPOTLE PEANUT NOODLE BOWLS

Steps:

• In medium bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth. Stir in the cilantro.
• In 2-quart saucepan, heat water to boiling. Add carrots and bell pepper; cook 1 minute. Remove from water with slotted spoon. Add noodles to water; cook and drain as directed on package.
• Toss noodles with peanut butter mixture; divide noodles among 4 bowls. Top with carrots and bell pepper. Sprinkle with peanuts.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

CHIPOTLE PEANUT SAUCE

Steps:

• Combine peanut sauce, peanuts and chipotle pepper in a bowl and serve as a table condiment. with chicken.
• Nutrition Information Per Serving: Calories 430; Total fat 18g; Saturated fat 4g; Cholesterol 160mg; Sodium 450mg; Total carbohydrate 12g; Fiber 2g; Protein 54g; Vitamin A 8%DV*; Vitamin C 15%DV; Calcium 4%DV; Iron 15%DV.
• *Daily Value.

CHIPOTLE, PEANUT AND SESAME SEED SALSA

Steps:

• Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
• Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
• Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
• Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

CHIPOTLE SAUCE

Steps:

• In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.

BEEF BURGERS WITH PEANUT-CHIPOTLE BARBECUE SAUCE

Steps:

• SAUCE:I.
• In a medium saucepan, heat the 1 tablespoon of oil.
• Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add the garlic and cook for 1 minute, stirring.
• Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water.
• Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes.
• Transfer the sauce to a blender.
• Add the peanut butter and puree until smooth.
• Season the barbecue sauce with salt and pepper.
• BURGERS:.
• Light a grill or preheat a grill pan.
• Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.
• Spread some of the barbecue sauce on the buns.
• Form the meat into four 1-inch-thick patties and brush with oil.
• Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes.
• Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes.
• Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute.
• Set the burgers on the buns, top with lettuce and tomato and serve right away.