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Rum-red Chile Sauce

2

tablespoons

unsalted butter

1

tablespoon

olive oil

3

shallots, minced

1

tablespoon

minced garlic

1

cup

Meyer's dark rum

5

cups

chicken stock

2

tablespoons

ancho puree

2

tablespoons

molasses

Salt, and pepper

1

Melt the butter and olive oil in a medium saucepan over medium

2

high heat. Add the shallot and garlic and cook until soft. Add

3

the rum and reduce to 1/4 cup. Add the stock, bring to a boil

4

and reduce the heat. Whisk in the remaining ingredients and

5

simmer until reduced to 2 cups.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (87.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1501.97

Calories From Fat (26%)

397.63

% Daily Value

Total Fat 44.66g

69%

Saturated Fat 18.59g

93%

Cholesterol 61.06mg

20%

Sodium 3834.54mg

160%

Potassium 5634.58mg

161%

Total Carbohydrates 237.52g

79%

Fiber 38.24g

153%

Sugar 126.99g

 

Protein 54.85g

110%