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
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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