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Ingredients Jump to Instructions ↓

  1. Grilled Poblano and Whiskey Sauce

  2. 2 fresh poblano peppers

  3. 1 yellow onion

  4. 5 cloves garlic

  5. 6 oz. Jim Beam

  6. 1 T brown sugar

  7. 1/4 cp. cider vinegar

  8. 2 cp. chicken stock

  9. 4 oz. butter

  10. salt and Pepper to taste

  11. Caramelize the garlic. Remove the seeds from the peppers. Grill

  12. the (peeled and sliced) onions with the peppers. Add the grilled

  13. onions and peppers to the pan with the garlic. Add the chicken

  14. stock, then the Jim Beam. Burn off the alcohol, then add the sugar

  15. and the cider vinegar. Cook for about 1/2 hour. Briskly stir in

  16. the butter. Puree then strain through chinois. Season to taste.

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