Guajillo Blackberry Sauce

courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

  • 1/4 lb dried Guajillo peppers, soaked in warm water
  • 1 red onion, medium diced
  • 1/2 lb fresh tomato, chopped
  • 4 cloves garlic, sliced
  • 4 cups veal stock
  • 1 ½ cups J. Lohr Estates Los Osos Merlot
  • 1/4 cup black raspberry purée 1 tsp salt
  • 1 Tbsp butter

In saucepot, caramelize peppers, red onion, tomato, and garlic. Deglaze pan with J. Lohr Estates Los Osos Merlot. Add veal stock and blackberry purée, and reduce. Season with salt and pepper. Mount with butter and pass through a fine strainer.