Title: Hot Smoke Finishing Sauce
Categories: Sauce
Yield: 1 Servings

1/4	c	Olive oil
1	md	Yellow onion -- coarsely
		Chopped
6	md	Garlic cloves -- minced
1	tb	Brown sugar
1/3	c	Maple syrup
1/4	c	Bourbon
1	c	Cider vinegar
1/2	ts	Allspice
1/2	ts	Nutmeg
1/2	ts	Ground thyme
1/2	ts	Cinnamon
1	tb	Coriander -- ground
1	tb	Unsweetened cocoa powder
8	md	Chipotle peppers -- dried or
		Canned
1		Fresh
1		14 oz
1 1/2	c	Water
		Salt -- to taste
		Habanero pepper -- stemmed
		Bottle ketchup

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 1 1/2 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"

From: Dianar

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