Recipe - Ancho Chili Sauce

3 Dried ancho chile peppers
One fourth cup Corn oil
One half cup Chopped onion
2 Jalapeno peppers, finely
chopped (up to 3)
1 tablespoon Roasted Sichuan peppercorns
One half cup White wine
6 cup Chicken stock
3 Star anise (up to 4)
1 tablespoon Coarse or kosher salt
1 teaspoon Sugar
1 teaspoon Freshly ground white pepper
1 tablespoon Cornstarch, mixed with 2
tablespoons water.

from:Susanna Foo Chinese Cuisine makes about 4 cups

Soak the chili peppers in hot water to cover for about 30 minutes or
unti soft, when soft drain and puree and set aside. (I keep the water to
add to broth)
Heat the oil in a large skillet. Add the onion and cook over high heat
until soft and golden. Add the jalapeno peppers and the Sichuan
peppercorns, and cook for 12 minutes.
Add the wine and the pureed chiles, and boil for about 5 minutes or
until the wine is almost evaporated. Add the remaining ingredients. Reduce
the heat to low and simmer, uncovered , for about 30 minutes or until
reduced by about half. Strain the sauce and keep warm.
Any remaining sauce can be stored in the fridge for 1 week or frozen
for up to 3 months.

Posted to Recipe Archive 10 November 96

Date: Sun, 10 Nov 96 12:23:20 EST

submitted by: LeiG@aol.com