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Hot Smoke Finishing Sauce

spice, condiments

1/4 cup olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 tablespoon brown sugar
1/3 cup maple sugar
1/4 cup bourbon
1 cup cider vinegar
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground thyme
1/2 teaspoon cinnamon
1 teaspoon corriander
1 tablespoon unsweetened cocoa powder
8 medium, dried chipotles,
1 stemmed, or canned
1 chipotles
1 habanero, stemmed
1 bottle (14 ounces) ketcup
1 1/2 cup water
1 salt to taste

Heat oil. Saute onion and garlic until soft. Lower heat. Add sugar, maple, bourbon, vinegar, spices, and cocoa. reduce 5 to 10 minutes. Cut chiles in half and add to pot with ketchup, water and salt. Cook slowly for 90 minutes, covered, stirring occasionally. Add water if sauce becomes thicker than ketchup. Cool slightly and puree in blender. use as meat marinade, finishing sauce during last minutes on BBQ or as dressing for vegetables. from "Hot Licks" by Jennifer Trainer Thompson Dan Hirschi (California State University, Northridge) dhirschi@huey.csun.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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