American Cuisine
Ingredients:
- 1 ½ tsp vegetable oil.
- 1 medium onion,
chopped.
- 1 tsp chopped garlic.
- ¼ cup bourbon.
- ½ cup cider vinegar.
- 2 ½ tbsp
brown sugar.
- 2 canned chipotle
chilies in adobo, roughly chopped.
- ¾ tsp dijon mustard.
- ¾ tsp ancho chile
powder.
- ½ bay leaf.
- Pinch of ground
allspice.
- Small pinch ground
clove.
- 1 cup chicken stock.
- ¾ cup ketchup.
- ½ cup canned plum
tomatoes.
- 1 tbsp honey.
- Salt and freshly
ground black pepper to taste.
Directions:
- 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 chilies, mustard, ancho chile powder, bay leaf, clove and
allspice and bring to a boil.
- Cover and cook over
low heat for 30 minutes.
- Add the chicken stock,
ketchup 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
and transfer the sauce to a blender. Puree until smooth.
- For a more velvety
texture pass the sauce through a medium-mesh sieve.
- Season the sauce with
salt and pepper.
- Add the honey and
taste the sauce again.
- Add more honey to
taste if you wish to balance out the acidity of the vinegar.
- The sauce can be
refrigerated for up to 1 week.