Ancho Chile and Bourbon Sauce

Name: Ancho Chile and Bourbon Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 cups, 6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 large red onion, finely chopped; 2 cups Bourbon (Jim Beam is good); 3 ancho chilies, soaked, seeded, stems removed and pureed; 6 cups chicken stock; 1 cup apple juice concentrate, thawed; 8 whole black peppercorns; 1/4 cup light brown sugar

(3)

Recipe by Thomas Fitzpatrick

A wonderful sauce that goes well with everything. I like to add it to rice when cooking. Goes great with pork, chicken and beef.

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READY IN: 55mins

SERVES: 6

YIELD: 4 cups

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons extra virgin olive oil
1

large red onion, finely chopped
2

cups Bourbon (Jim Beam is good)
3

ancho chilies, soaked, seeded, stems removed and pureed
6

cups chicken stock
1

cup apple juice concentrate, thawed
8

whole black peppercorns
¹⁄₄

cup light brown sugar

DIRECTIONS

Heat olive oil in a medium saucepan over medium-high heat.
Add the onions and cook until soft.
Add the bourbon and cook until completely reduced.
Add the remaining ingredients and cook until reduced by half.
Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, if you want to thicken, add some flour.
Season with salt.

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