Hot smoke finishing sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | medium | Yellow onion -- coarsely |
| Chopped | ||
| 6 | mediums | Garlic cloves -- minced |
| 1 | tablespoon | Brown sugar |
| ⅓ | cup | Maple syrup |
| ¼ | cup | Bourbon |
| 1 | cup | Cider vinegar |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Ground thyme |
| ½ | teaspoon | Cinnamon |
| 1 | tablespoon | Coriander -- ground |
| 1 | tablespoon | Unsweetened cocoa powder |
| 8 | mediums | Chipotle peppers -- dried or |
| Canned | ||
| 1 | Fresh habanero pepper stemmed | |
| 14 | ounces | Bottle ketchup |
| 1½ | cup | Water |
| Salt -- to taste | ||
Directions
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"