Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chileancho chile powder and chipotle in adobo saucethen adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.
Plus: F&W's Grilling Guide
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