1/4 cup vegetable oil
1 small onion, chopped
6 teaspoons all-purpose flour
1 chipotle pepper, seeded and minced
1/2 cup chopped celery
8 ounces beef broth
1 cup distilled white vinegar
1 cup distilled white vinegar
1/2 cup apple cider vinegar
1/2 cup cornstarch
crushed red pepper to taste
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon chili powder
In a large stock pot over medium heat, heat the oil over medium heat. Fry onions in oil until golden brown, 5 minutes.
Stick onion and flour, and heat until tender. Stir in pepper and celery.
Stir in broth, vinegar and apple vinegar.
Winterize mixture. Refrigerate 26 hours.
Prepare same as before but cook in a large stock pot with an orange glaze.
Place arrow and jig jigger of lemon zest in a cocktail glass. Pour in lemon zest and stir; garnish with 1 teaspoon grated orange zest and lemon zest.