Recipe - Bourbon-Onion Chili Sauce (Corrected)

3 TB Olive Oil
One half cup Finely Diced White Onion
One fourth cup Finely Diced Shallots
One fourth cup Finely Diced Celery
1 Garlic Clove Minced
1 cn (28 Oz)
: Chopped
: Juice And Minced Zest Of 1
: Lemon
1/3 cup Dark Brown Sugar Packed
1 teaspoon Tabasco Sauce
1/3 cup Mixed Fresh Herbs*
1 teaspoon Kosher Salt
: Freshly Ground Black Pepper
One half cup Bourbon Or Jack Daniels
: Tennessee Whiskey
: Plum Tomatoes Coarsely

* Mixed herbs parsley, basil, thyme and chives.

Heat olive oil in a heavybottomed nonaluminum saute pan. Add onion,
shallots, celery and garlic. Cover with a tightfitting lid, reduce heat to
very low and sweat until tender, about 5 minutes. Stir in tomatoes, lemon
juice, sugar, Tabasco, herbs and salt and pepper to taste. Increase heat to
medium and bring sauce to a rapid simmer. Cook, bubbling slowly, stirring
often, for 30 minutes. Stir in whiskey and lemon zest and simmer for 10
minutes. Remove from heat and let cool to room temperature. Chill sauce for
at least 24 hours. Be sure to serve sauce at room temperature. Makes about
8 cups.
Posted to MMRecipes Digest V5 #019 by BobbieB1 BobbieB1@aol.com on Jan
19, 1998