Bourbon-onion chili sauce (corrected)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive Oil |
| ½ | cup | Finely Diced White Onion |
| ¼ | cup | Finely Diced Shallots |
| ¼ | cup | Finely Diced Celery |
| 1 | Garlic Clove -- Minced | |
| 28 | cans | Plum Tomatoes -- Coarsely Chopped |
| Juice And Minced Zest Of 1 Lemon | ||
| ⅓ | cup | Dark Brown Sugar -- Packed |
| 1 | teaspoon | Tabasco Sauce |
| ⅓ | cup | Mixed Fresh Herbs* |
| 1 | teaspoon | Kosher Salt |
| Freshly Ground Black Pepper | ||
| ½ | cup | Bourbon Or Jack Daniels Tennessee Whiskey |
| 8 | cups. | |
Directions
* Mixed herbs - parsley, basil, thyme and chives.
Heat olive oil in a heavy-bottomed nonaluminum saute pan. Add onion, shallots, celery and garlic. Cover with a tight-fitting lid, reduce heat to very low and sweat until tender, about 5 minutes. Stir in tomatoes, lemon juice, sugar, Tabasco, herbs and salt and pepper to taste. Increase heat to medium and bring sauce to a rapid simmer.
Cook, bubbling slowly, stirring often, for 30 minutes. Stir in whiskey and lemon zest and simmer for 10 minutes. Remove from heat and let cool to room temperature. Chill sauce for at least 24 hours.
Be sure to serve sauce at room temperature. Makes about