| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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