Created by Deitcher on September 20, 2015
Step 1: Remove the stem and seeds from the chiles. Tear the chiles into pieces and soak overnight in two quarts of water at room temperature. The next day, drain the chiles though a colander.
Step 2: In a 6-quart stock pot, heat olive oil over medium heat. Add the onions and garlic; sauté for about 5 minutes or until they are translucent. Add the chiles and sauté for another 5 minutes, being careful not to burn. Remove the pot from the heat and add the bourbon. (Always remove the pot from the heat before adding alcohol to ensure that it doesn’t ignite while you’re pouring it.) Place the pot back over the heat and reduce until almost dry. Add remaining ingredients. Bring to a boil, then reduce to a simmer. Simmer for 1 hour.
Step 3: Cool slightly then, using a blender, puree the sauce. Always use caution when blending hot/warm liquids. (I remove the center cap of the blender lid and place a towel over the hole before turning on the blender. The towel allows the steam to escape while blending.)
Step 4: Place in refrigerator for 24 hours before using it. Will keep for one week in the refrigerator or one year in a freezer.