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  1. #1
    Enthusiast
    Join Date
    Jun 2013
    Location
    Melbourne, Australia
    Posts
    383

    Bourbon chipotle

    Knocked this sauce up today for some lovely fat 1/2 kg (bit over a pound) dry aged t-bones I am going to throw over the coals.

    12 chipotle chillis - halved and seeded
    2 cloves garlic diced
    1/2 white onion sliced
    1 bay leave
    1tsp salt
    1tsp cracked pepper
    6tbsp ketchup
    2 cups bourbon (i used JD cos it wasnt getting drunk fast enough)
    1 cup water
    1/3 cup apple cider vinegar

    Throw all the above in a covered shalllow pan and simmer for an hour, you want the liquid to reduce back to about one cup, discard bay leaf and run the mix through a blender/processor/hand mixer untill it reaches your desired consistency, I like mine velvety and even added a knob of butter to give it a nice gloss.
    Sauce done, now a few beers before getting the coals going.

  2. #2
    Connoisseur
    Join Date
    Apr 2013
    Location
    Columbus, IN
    Posts
    679

    Re: Bourbon chipotle

    Damn. That sounds fantastic. Gonna file this one away for my future use. Thanks for sharing. :-D

  3. #3
    Enthusiast
    Join Date
    Jun 2013
    Location
    Melbourne, Australia
    Posts
    383

    Re: Bourbon chipotle

    No problems, I saw a post here the other day where someone was looking for a bourbon sauce, sounded like a good idea.
    I should add that this is a very savoury sauce, if you like your sauces sweet you can add a little honey during the blending stage, i tried mixing some with honey and mollasses and it worked well, it would work as a nice hot wing marinade this way.

  4. #4
    Connoisseur
    Join Date
    Apr 2013
    Location
    Columbus, IN
    Posts
    679

    Re: Bourbon chipotle

    That sounds good as well. I think would like to try it as a pork chop glaze and possibly a salmon glaze.

  5. #5
    Enthusiast
    Join Date
    Jun 2013
    Location
    Melbourne, Australia
    Posts
    383

    Re: Bourbon chipotle

    Just dont do what I did and go to the toilet after deseeding the chipotle, yeh amateur move I know, it had been years since I had done this and I felt very stupid, and very uncomfortable for the next 10 minutes

  6. #6
    Connoisseur
    Join Date
    Apr 2013
    Location
    Columbus, IN
    Posts
    679

    Re: Bourbon chipotle

    Quote Originally Posted by onemorepour View Post
    Just dont do what I did and go to the toilet after deseeding the chipotle, yeh amateur move I know, it had been years since I had done this and I felt very stupid, and very uncomfortable for the next 10 minutes
    Hahaha. I feel ya. Years ago I was cutting up some jalapeņos for some salsa. Late that night I went into the bathroom to take out my contacts. BIG mistake!! Now I wear some nitrile gloves while preparing anything with hot peppers. Live and learn.

  7. #7
    Advanced Taster
    Join Date
    Aug 2004
    Posts
    104

    Re: Bourbon chipotle

    Quote Originally Posted by onemorepour View Post
    Knocked this sauce up today for some lovely fat 1/2 kg (bit over a pound) dry aged t-bones I am going to throw over the coals.

    12 chipotle chillis - halved and seeded
    2 cloves garlic diced
    1/2 white onion sliced
    1 bay leave
    1tsp salt
    1tsp cracked pepper
    6tbsp ketchup
    2 cups bourbon (i used JD cos it wasnt getting drunk fast enough)
    1 cup water
    1/3 cup apple cider vinegar

    Throw all the above in a covered shalllow pan and simmer for an hour, you want the liquid to reduce back to about one cup, discard bay leaf and run the mix through a blender/processor/hand mixer untill it reaches your desired consistency, I like mine velvety and even added a knob of butter to give it a nice gloss.
    Sauce done, now a few beers before getting the coals going.
    Interesting. Sounds good

    I have a chipotle recipe that I make often. I keep it in the fridge at all times

    Two cans of chipotle in adobo with a block of guava paste. Blend with a stick blender until smooth. The guava gives a hint of tropical sweetness and tames the heat a little

    I also make pickled chipotles with the little red moritas. Mixed with sliced carrots and onions
    Also a staple in the fridge

 

 

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