|¼ cup||Olive oil|
|1 medium||Yellow onion -- coarsely|
|6 mediums||Garlic cloves -- minced|
|1 tablespoon||Brown sugar|
|⅓ cup||Maple syrup|
|1 cup||Cider vinegar|
|½ teaspoon||Ground thyme|
|1 tablespoon||Coriander -- ground|
|1 tablespoon||Unsweetened cocoa powder|
|8 mediums||Chipotle peppers -- dried or|
|1||Fresh habanero pepper stemmed|
|14 ounces||Bottle ketchup|
|Salt -- to taste|
Heat the oil in a large, heavy pot over medium heat and saute onion and garlic until soft. Lower heat, add sugar, syrup, bourbon, vinegar, spices, and cocoa, and reduce for 5 to 10 minutes. Cut the chiles in half and add to the pot, along with the ketchup, water and salt. Cook slowly for 1½ hours, covered, stirring occasionally and adding more water if the sauce becomes thicker than ketchup. When sauce has cooled slightly, puree in the blender. Refrigerated, the sauce will keep 2 to 3 weeks.
Recipe By : "Hot Licks"
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