Uncle Shel' Badlands Bushwaker Sauce

Recipe Ingredients

1 tablespoon	15ml	Orange-habanero-chipotle oil
1 teaspoon	5ml	Whole black pepper corns
1 teaspoon	5ml	Whole coriander seeds
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 teaspoon	2.5ml	Whole cumin seed
1/2 teaspoon	2.5ml	Garlic - fine chop
1/8 teaspoon	0.6ml	Whole fennel seed
32 oz	909g	Tomato sauce
4 oz	113g	Dried chipotles (small)
1 cup	160g / 5.6oz	Lightly packed brown sugar
1		Ancho stemmed but with
1/4 cup	59ml	Cider vinegar +
		Seeds
1 tablespoon	15ml	Cider vinegar
20		Chilipetin or wild piquin
1/4 cup	59ml	Wrights liquid smoke
2 teaspoons	10ml	Honey
1		Garlic
3 tablespoons	45ml	Jack Daniels or other bourbon
1/4 teaspoon	1.3ml	Dried habanero - ground
2 teaspoons	10ml	Juice of lemon or lime
2 teaspoons	10ml	Hot or sweet Hungarian
		Spice Blend
		Paprika
1 teaspoon	5ml	Whole white peppercorns
1/2 teaspoon	2.5ml	Cayenne

Recipe Instructions

Sautee 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 (optional) and stir. After a min. or so add the bourbon and the lemon juice and let the sauce heat for another five min. or so, stirring 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 chicken about 15 min. before removing from grill.

Orange-Habanero-Chipotle oil 3-4 Chipotle dried peppers, 1 dried habanero, 2-3 tbs 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 up to 6 months. Note: It may take some time for the oil to run through the filter completely.

Source:
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