Fragrant Chili Sauce

5 Tblsp. Butter

4 Ea. Large shallots, minced

3 Bulbs Garlic, roasted

2 Cups Sherry wine

1 Cup White wine

6 Ea. Yellow, red and pablano peppers, roasted and cleaned

20 Ea. Shallots, caramelized

3 Ea. Chipolte Peppers

6 Ea. Celery root, peeled and caramelized

8 Ea. Spanish onion, peeled and caramelized

Lobster stock

Sherry Vinegar

Honey

Salt and pepper to taste

Melt butter. Sweat garlic and shallots until soft. Add wine and sherry. Reduce completely. Add peppers, chipoltes, garlic, caramelized vegetables, and cover with lobster stock. Season. Simmer for 30 minutes. Puree and strain. Add Honey and vinegar to taste. Adjust.

 

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