Hot Smoke Finishing Sauce

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Yellow onion - coarsely (medium)
		Chopped
6		Garlic cloves - minced (medium)
1 tablespoon	15ml	Brown sugar
1/3 cup	109g / 3.8oz	Maple syrup
1/4 cup	59ml	Bourbon
1 cup	237ml	Cider vinegar
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Ground thyme
1/2 teaspoon	2.5ml	Cinnamon
1 tablespoon	15ml	Coriander - ground
1 tablespoon	15ml	Unsweetened cocoa powder
8 tablespoons	120ml	Chipotle peppers - dried or (medium)
		Canned
1		Fresh habanero pepper - stemmed
1		Ketchup
1 1/2 cups	355ml	Water
		Salt - to taste

Recipe 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"

Source:
Cooking Light, Jan/Feb 1995, page 128

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