Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.
For Mesa BBQ Sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (946g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 587 (42%)|
|Amt Per Serving||% DV|
|Total Fat 65.2g||87 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 31.8g|
|Polyunsanturated Fat 17.5g|
|Cholesterol 0mg||0 %|
|Sodium 4296.5mg||148 %|
|Potassium 3583.2mg||94 %|
|Total Carbohydrate 203.4g||60 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 175.8g|
|Protein 21.5g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1404
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