Ancho-Bourbon Sauce

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000. 

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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2 Tbsp. extra virgin olive oil
1 large red onion, finely chopped
2 cups bourbon
3 ancho chiles, 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

Heat olive oil in a medium saucepan over medium high heat and add the onions, cooking 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 and return mixture to the pan. Cook to sauce consistency and if you need to thicken, add some flour. Season with salt.

NOTE: This goes great with pork, chicken and beef.