Bourbon-Ancho/Pasilla Sauce Recipe

Cook Eat Share
50 mins (prep 30, cooking 20)
12 ingredients
2 servings
This is a tasty sauce. It is adapted from one in Bobby Flay's Mesa Grill cookbook. The original used Ancho chiles only. I used more pepper than called for and added Pasilla peppers which have a smoky overtone to them. I also added a clove of garlic to the mix. At the end of reducing the sauce I added 2 Tbs of cold unsalted butter off the heat to silken the sauce and add mouth feel. I served the sauce over a Mesquite wood smoked pork tenderloin. The sauce is excellent on all forms of protein. The sauce can be made ahead of time and reheated on the stove for final use.

Categories:  southwestern ,
Share on Newzsocial



Serving Size (303.31 g)
Servings 2
Amount per Serving
Calories 108.0 Calories from Fat 32.4
% Daily Value *
Total Fat 3.6g 11.08%
Saturated Fat 0.96g 9.63%
Trans Fat 0.0g %
Cholesterol 9.0mg 6.0%
Sodium 429.0mg 35.75%
Total Carbohydrate 10.59g 7.06%
Dietary Fiber 0.0 g 0.0%
Sugars 4.74 g %
Protein 7.56g 30.24%
Vitamin A 9.0IU% Vitamin C 0.6mg%
Calcium 9.0mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plus, apple juice concentrate, clove garlic, packed light brown sugar, salt pepper, unsalted, cold butter