BOURBON-ONION CHILI SAUCE (CORRECTED)

      Title: BOURBON-ONION CHILI SAUCE (CORRECTED)
  Categories: Bbq/grill, Sauces
       Yield: 8 Servings
  
       3 tb Olive Oil
     1/2 c  Finely Diced White Onion
     1/4 c  Finely Diced Shallots
     1/4 c  Finely Diced Celery
       1    Garlic Clove -- Minced
      28 cn Plum Tomatoes -- Coarsely
            -Chopped
            Juice And Minced Zest Of 1
            -Lemon
     1/3 c  Dark Brown Sugar -- Packed
       1 ts Tabasco Sauce
     1/3 c  Mixed Fresh Herbs*
       1 ts Kosher Salt
            Freshly Ground Black Pepper
     1/2 c  Bourbon Or Jack Daniels
            -Tennessee Whiskey
  
   * Mixed herbs - parsley, basil, thyme and chives.
   
   Heat olive oil in a heavy-bottomed nonaluminum saute pan. Add onion,
   shallots, celery and garlic. Cover with a tight-fitting lid, reduce
   heat to very low and sweat until tender, about 5 minutes. Stir in
   tomatoes, lemon juice, sugar, Tabasco, herbs and salt and pepper to
   taste. Increase heat to medium and bring sauce to a rapid simmer.
   Cook, bubbling slowly, stirring often, for 30 minutes. Stir in
   whiskey and lemon zest and simmer for 10 minutes. Remove from heat
   and let cool to room temperature. Chill sauce for at least 24 hours.
   Be sure to serve sauce at room temperature. Makes about
         8    cups.
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