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Chipotle Peanut Sauce

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This sweet, nutty sauce gets subtle heat from chipotles.

  1. 1/2 cup chunky peanut butter
  2. 1/2 cup unsweetened coconut milk
  3. 1 chipotle chile in adobo
  4. 1 quarter-size slice of fresh ginger, peeled and finely chopped
  5. 1 teaspoon soy sauce
  6. 1 teaspoon fresh lime juice
  7. 1/4 teaspoon Asian sesame oil
  1. 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.
Make Ahead 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.
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