Gallery

© Miki Duisterhof

Recipe Summary

Yield:
MAKES ABOUT 2 CUPS
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a medium saucepan. Add the onion and cook over moderate heat, stirring, until browned, about 10 minutes. Add the garlic and cook for 2 minutes, then add the bourbon and simmer for 2 minutes longer. Stir in the vinegar, sugar, chipotle chiles, mustard, ancho chile powder, bay leaf and allspice and bring to a boil. Cover and cook over low heat for 30 minutes.

    Advertisement
  • Add the chicken stock, chili sauce and tomatoes, cover partially and cook over low heat until reduced by half, about 1 hour. Remove from the heat and let cool. Discard the bay leaf. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper.

Make Ahead

The sauce can be refrigerated for up to 1 week.

Advertisement
Advertisement