- Total Time:
- Yield: Makes 1 1/2 cups
Photography: Marcus Nilsson
Source: Martha Stewart Living
- 1 cup smooth natural peanut butter
- 1 tablespoon adobo sauce (from one 7-ounce jar canned chipotle chiles)
- Coarse salt
Puree peanut butter and adobo sauce in a food processor. Add 3/4 cup water and puree until combined. Season with salt. Sauce can be refrigerated up to 2 days; bring to room temperature before serving.