Red Chile Sauce Modified
Note: Chile Pepper Magazine (11/12/95) is the source of inspiration for this recipe. It could be used as a base for experimenting with otheringredients. For example, the chicken broth in this recipe could be replaced with maple syrup and orange juice Better Homes & Gardens, or with olive oil and balsamic vinegar (Washington Post. Dried peppers help the sauce. Ancho peppers are good for rehydrating because they are large and impart a nice smoky flavor. Other varieties for drying are any of the NuMex varieties at www.chilepepperinstitute.org. I used Ancho (Poblano), a moderately hot pepper that dries easily and has a nice smoky flavor. 2-3 cloves garlic, chopped 1 cp jalapeno, serrano or other hot pepper, or to taste 3-6 dried chile peppers, rehydrated in hot water for 15 minutes, and drained 1 t black pepper, coarsely ground pinch of salt pinch of ground chipotle (opt, to taste) 1/2 cp whiskey or bourbon, or to taste 2 cps chicken broth, reserving 1 cp for moistening 1 T brown sugar 1 T dark corn syrup 1 T balsamic vinegar, or more to taste 1. Saute fresh chiles, garlic and pepper slowly in oil till soft and browned. 2. Deglaze pan with whiskey, 1 cup of broth, and remaining ingredients and allow to cook down a little. 3. Puree half of this mixture with the rehydrated chiles. 4. Add pureed mixture to the remaining sauce and cook slowly and evenly, adding reserved sauce as necessary.