| 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
A Message from our Provider:
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