Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Orange-habanero-chipotle oil
(follwing)
1/2 c Onion -- chopped
1/2 ts Garlic -- fine chop
32 oz Tomato Sauce
1 c Lightly packed brown sugar
1/4 c Cider vinegar +
1 tb Cider vinegar
1/4 c Wrights Liquid smoke
2 ts Honey
3 tb Jack Daniels or other burbon
2 ts Juice of lemon or lime
***SPICE BLEND***
1 t Whole white peppercorns
1 t Whole black pepper corns
1 t Whole corriander seeds
1/2 ts Whole cumin seed
1/8 ts Whole fennel seed
4 sm Dried chipotles
1 Ancho stemmed but with
Seeds
20 Chilpectin or wild piquin
Pods
1 Clove garlic
1/4 ts Dried habanero -- ground
2 ts Hot or sweet hungarian
Paprika
1/2 ts Cayenne
Saute the onion in the oil over medium- high heat until
translucent, add the minced garlic, reduce heat to
medium and continue cooking for another min. or two.
Add the tomato sauce and stir well to mix. Add the
remaining ingredients, one at a time, down to and
including the honey, stir after each ingredients.
Add the spice blend ingredients to a spice grinder
down to and including the clove. Grind up all the
ingredients until you get a medium fine, somewhat
grainy result. Add the habanero and the paprika and
blend together.
Stir in the spice mixture to the sauce, 1 teaspoon at
a time until you find the heat/flavor level you like
(about 4-5 average). Add the cayenne (opptional) and
stir.After a min. or so add the burbon and the lemon
juice and let the sauce heat for another five min.or
so, stiring every now and again. Turn off heat let
sauce steep for at least 1/2 hour or more to let
flavors meld.Taste and adjust your spice mixture.
Serve as a hot table sauce. This is not a marinade or
a cooking sauce, although you might add a light
brushing to your meat or chiocken about 15 min. before
removing from grill.
Orange-Habanero-Chipotle oil 3-4 Chipotle dried
peppers, 1 dried habanero, 2-3 tbls dried orange peel
minced, 2 cups canola oil. In a spice mill combine the
dry ingredients and grind fine. Combine the spice mix
with the canola oil in a clean GLASS jar with a
non-reactive top. let the mixture sit in a cool place
away from sunlight, for 2-3 days, shaking the jar 2-3
times per day. Filter the oil through a paper coffee
filter into a clean glass jar. Can be stored in the
fridge upto 6 months. Note: It may take some time for
the oil to run through the filter completely.
