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ANCHO CHILI SAUCE
makes about 4 cups

3 dried ancho chile peppers
1/4 cup corn oil
1/2 cup chopped onion
2-3 jalapeno peppers, finely chopped
1 tablespoon roasted Sichuan peppercorns
1/2 cup white wine
6 cups chicken stock
3-4 star anise
1 tablespoons coarse or kosher salt
1 teaspoon sugar
1 teaspoon freshly ground white pepper
1 tablespoon cornstarch, mixed with 2 tablespoons water

Soak the chili peppers in hot water to cover for about 30 minutes
or until 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 1-2
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.

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