Best Sunnys Red Fire Sauce Recipes

Sunny's Easy Red Wine Peppercorn Sauce image

Provided by Sunny Anderson

Time 1h

Yield about 3/4 cup

Number Of Ingredients 7

2 teaspoons whole black peppercorns
2 cups red wine
4 sprigs fresh thyme
1 short stalk fresh rosemary
1 shallot, finely chopped
2 tablespoons salted butter
Kosher salt

Steps:

Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet).
In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes.
Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm.

Red Chile Fire and Ice Sauce image

Provided by Sunny Anderson

Categories condiment

Time 20m

Yield 2 cups Prep Time: 30 minutes Cook Time: 3 minutes

Number Of Ingredients 6

4 cups water
4 ancho chiles (dried poblanos), stems and seeds removed
3 cloves garlic
2 tablespoons chile soaking water, or more as needed
1 1/2 cups sour cream
Kosher salt and freshly ground black pepper

Steps:

Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.