​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Chipotle Peanut Sauce


​This sweet, nutty sauce gets subtle heat from chipotles.
Serve with:  grilled beef, pork, chicken wings or shrimp or as a dip for

blanched vegetables.

1/2 cup chunky peanut butter
1/2 cup unsweetened coconut milk
1 chipotle chile in adobo
1 quarter-size slice of fresh ginger, peeled and finely chopped
1 teaspoon soy sauce
1 teaspoon fresh lime juice
1/4 teaspoon 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 whisks in the soy sauce, lime juice sesame oil and 1/4 cup of water until smooth; refrigerate until chilled.
Make ahead:  the sauce can be refrigerated for up to 1 week.

Yield:  about 1 cup