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