Ancho Chile Sauce

3 dried ancho chile peppers
1/4 cup corn oil
1/2 cup chopped onion
2-3 jalapeno peppers, finely chopped
1 tablespoon roasted Sichuan peppercorns
1/2 cup white wine
6 cups chicken stock
3-4 star anise
1 tablespoons coarse or kosher salt
1 teaspoon sugar
1 teaspoon freshly ground white pepper
1 tablespoon cornstarch, mixed with 2 tablespoons water

Soak the chili peppers in hot water to cover for about 30 minutes or until soft, when soft drain and puree and set aside. 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.

Wear gloves when working with hot peppers!