Ancho Jack Bourbon Sauce

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READY IN: 3hrs 15mins
Recipe by crazymom

A dark thick, rich, sweet, smoky sauce that keeps well in the refrigerator.

Ingredients Nutrition


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

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