Ingredients

2 tablespoons canola oil

　　1 medium Spanish onion, coarsely chopped

　　1 (2-inch) piece fresh ginger, peeled and finely chopped

　　4 cloves garlic, coarsely chopped

　　2 cups canned plum tomatoes with juices, pureed

　　1/4 cup ketchup

　　1/4 cup red wine vinegar

　　1/4 cup Worcestershire sauce

　　3 tablespoons Dijon mustard

　　3 tablespoons dark brown sugar

　　2 tablespoons honey

　　2 tablespoons molasses

　　2 tablespoons ancho chile powder

　　2 tablespoons pasilla chile powder

　　2 tablespoons pureed chipotle chiles in adobo

　　Kosher salt and freshly ground black pepper

　　1 cup homemade chicken stock (see page 220) or canned low-sodium chicken broth

　　2 tablespoons soy sauce

　　1/4 cup creamy peanut butter

　　

Step 1

Heat the oil in a medium heavy-bottomed saucepan over medium-high heat. Add the onion and ginger, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and 1 cup water, bring to a boil, and simmer for 10 minutes. Add the ketchup, vinegar, Worcestershire, mustard, brown sugar, honey, molasses, chile powders, and chipotle. Simmer, stirring occasionally, until thickened to about 1 1/2 cups, 30 to 40 minutes.

　　

Step 2

Puree the mixture in a food processor until smooth; season with salt and pepper to taste. Transfer to a clean saucepan and add the chicken stock and soy sauce. Boil over high heat until slightly thickened, about 5 minutes. Whisk in the peanut butter and cook for 1 minute. Pour into a bowl and cool to room temperature.

　　Bobby Flay's Throwdown!