Bourbon Onion Chili Sauce (Corrected) Recipe

• 3 Tbsp. Extra virgin olive oil
• 1/2 c. Finely Diced White Onion
• 1/4 c. Finely Diced Shallots
• 1/4 c. Finely Diced Celery
• 1 x Garlic Clove -- Chopped
• 1 can (28 Ounce) Minced Juice And Chopped Zest Of 1 Lemon
• 1/3 c. Dark Brown Sugar -- Packed
• 1 tsp Tabasco Sauce
• 1/3 c. Mixed Fresh Herbs*
• 1 tsp Kosher Salt Freshly Grnd Black Pepper
• 1/2 c. Bourbon Or possibly Jack Daniels Tennessee Whiskey Plum Tomatoes -- Coarsely

1. * Mixed herbs - parsley, basil, thyme and chives.
2. Heat extra virgin olive oil in a heavy-bottomed nonaluminum saute/fry pan.
3. Add in onion, shallots, celery and garlic.
4. Cover with a tight-fitting lid, reduce heat to very low and sweat till tender, about 5 min.
5. Stir in tomatoes, lemon juice, sugar, Tabasco, herbs and salt and pepper to taste.
6. Increase heat to medium and bring sauce to a rapid simmer.
7. Cook, bubbling slowly, stirring often, for 30 min.
8. Stir in whiskey and lemon zest and simmer for 10 min.
9. Remove from heat and let cold to room temperature.
10. Refrigeratesauce for at least 24 hrs.
11. Be sure to serve sauce at room temperature.
12. Makes about8 c..

extra virgin olive oil, white onion, shallots, celery, garlic, lemon, brown sugar, tabasco sauce, herbs, black pepper, bourbon

Taken from cookeatshare.com/recipes/bourbon-onion-chili-sauce-corrected-89617 (may not work)