Peanut Chipotle Sauce

Yield: 4 cups.

2 Roma Tomatoes
1/2cp finely chopped white onion
3 Tbs peanut oil
1 cup chunky peanut butter (Try to find freshly made)
8 cloves garlic
1 cup warm water
6 canned chipotle chiles in adobo sauce
3 teaspoon adobo sauce
1 cup Mark's Red Chile Sauce
1 teaspoon salt
1 lime, juiced
stock (optional)

Blacken tomatoes in skillet or under a broiler.

Sauté onion in 2 tablespoons of the oil over low heat until dark and carmelized.

Place the peanut butter together with the tomatoes, garlic and water into a food processor and blend. Add the onion, chipotles, adobo sauce, red chile sauce, salt, lime juice and blend further. Add the remaining tablespoon of peanut oil to a high-sided pan and heat until almost smoking. Refry sauce at a sizzle for 3-4 minutes, stirring constantly. Thin with stock if desired. Serve warm.

Serve this sauce with:

Broiled Chicken, Red Peppers, Green Peppers, and Onions.
Pico de Gallo Salsa
Flour Tortillas
Sour Cream