Created by MsPia on September 14, 2014
Step 1: Soak the chile peppers in hot water for about 30 minutes, or until soft. Then drain and puree; set aside.
Step 2: Heat the oil in a large skillet. Add the onion and cook over medium high heat until soft and golden. Add jalapeños and Sichuan peppercorns, and cook for 1 or 2 minutes.
Step 3: Add the wine and the pureed chiles and boil for about 5 minutes. Add the remaining ingredients. Reduce the heat to low and simmer uncover for about 30 minutes, or until reduced about half.
Step 4: Strain the sauce and keep warm.
Step 5: Any remaining sauce can be stored in the fridge for a week.