Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 habanero pepper
-stemmed
14 oz Bottle ketchup
1 1/2 c Water
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 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.
