Ancho Jack Bourbon Sauce

"A dark thick, rich, sweet, smoky sauce that keeps well in the refrigerator."
 
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Ready In:
3hrs 15mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • You can start the chilies to soak the day before if you like.
  • Place them in a food processor until a puree.
  • Place onion in processor until finely chopped. You don't want a lot of large bits in the sauce after it has cooked.
  • Heat olive oil in sauce pan. Add onions and cook until soft.
  • Add the Jack and cook until reduced by half.
  • Add remaining ingredients and cook until reduced by half.
  • Should be very dark and syrupy.
  • If you need to thicken, use a little flour.
  • This sauce is not hot, just slightly spicy sweet and smoky--great for anything.

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RECIPE SUBMITTED BY

I live in california. I have three kids which are all grown now, My grandson is 7years old and the love of my life. Was a stay at home mom until my husband passed away a few years ago. Enjoy crafts, sewing (which i don't do much of anymore),and cooking. Just started to put together a family cookbook, with long time favorites from over the years. Plus I always enjoy trying new recipes. new passions are sourdough and salsas. We have a garden each year that keeps me in fresh veges for most of the summer,GREAT.
 
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