Title: Ancho chili sauce
 Categories: None
      Yield: 1 Servings
 
      3    Dried ancho chile peppers
    1/4 c  Corn oil
    1/2 c  Chopped onion
      2    Jalapeno peppers, finely
           -chopped (up to 3)
      1 tb Roasted Sichuan peppercorns
    1/2 c  White wine
      6 c  Chicken stock
      3    Star anise (up to 4)
      1 tb Coarse or kosher salt
      1 ts Sugar
      1 ts Freshly ground white pepper
      1 tb Cornstarch, mixed with 2
           -tablespoons water.
  
  makes about 4 cups
  
      Soak the chili peppers in hot water to cover for about 30 minutes
  or unti soft, when soft drain and puree and set aside. (I keep the
  water to add to broth)
       Heat the oil in a large skillet. Add the onion and cook over
  high heat until soft and golden. Add the jalapeno peppers and the
  Sichuan peppercorns, and cook for 1-2 minutes.
       Add the wine and the pureed chiles, and boil for about 5 minutes
  or until the wine is almost evaporated. Add the remaining
  ingredients. Reduce the heat to low and simmer, uncovered , for about
  30 minutes or until reduced by about half. Strain the sauce and keep
  warm.
       Any remaining sauce can be stored in the fridge for 1 week or
  frozen for up to 3 months.