Hot smoke finishing sauce

Yield: 1 Servings

Measure Ingredient
¼ cup Olive oil
1 medium Yellow onion -- coarsely
\N \N 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
\N \N Canned
1 \N Fresh habanero pepper stemmed
14 ounces Bottle ketchup
1½ cup Water
\N \N 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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