eop

Ingredients:

3 ea Onions
3 ea Celery
3 ea Carrots
1 ea Jalapeno
2 ea Nora
1 ea Long Pepper
2 ea Star Anise
16 ea Piqullo Pepper
0.75 c Brandy (Sub Olorosso Sherry)
4 qts Chicken Stock
0.5 c Peanuts
0.25 c EVOO

Cooking Method:
1) Slowly caramelize the veggies in olive oil. Add chiles, spices and peanuts and cook slowly until softened. Add brandy and reduce by half. Add water and simmer slowly for a couple hours. Puree in a blender and pass through the chinois. Add all of sauce to a very hot pan and reduce by half to concentrate the flavors, season with salt and pepper.