Peanut Chipotle Salsa Food

PEANUT CHIPOTLE SALSA

Steps:

• Combine all ingredients in a food processor or blender and pulse until smooth.
• Taste and season with extra salt (or any other ingredients you might like to increase) as needed.
• Serve immediately with tortilla chips or use in your favorite recipe and enjoy!

CHIPOTLE, PEANUT AND SESAME SEED SALSA

Steps:

• Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
• Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
• Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
• Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

BARBECUED RIBS WITH PEANUT-CHIPOTLE SAUCE AND TOMATILLO CORN SALSA

Steps:

• Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.
• In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
• Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
• Combine all ingredients in a small bowl.