RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6071
| View Recipe |
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| Recipe Name: |
Bourbon-Ancho Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.84
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
1 Large onion, red finely chopped
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Directions:
Puree chili peppers.
Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook 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, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt. |
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| Nutrition per Serving: |
| Calories: |
668 |
Total Carbs: |
28.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.5 |
Fat: |
11.0 |
Protein: |
9.40 |
| Fiber: |
0.40 |
Sodium: |
605.25 |
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