Recipe - Buffalo Chipotle Sauce

1 1/3 cup Dark Corn Syrup (Karo)
1 1/3 cup Strong coffee
1 cup Catsup
1 cup Cider Vinegar
1 cup Worchestershire Sauce
4 tablespoon Corn Oil
6 tablespoon Chili Powder (up to 8)
3 tablespoon Prepared Mustard
2 teaspoon Salt
2 cn (7 oz) of Chipotle peppers
in adobo sauce

Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer until the
desired thickness is obtained. If you are using the canned chipotles as the
recipe calls for, you may can in a water bath canner for 15 minutes using
One half pint jars. Posted to CHILEHEADS DIGEST V4 #080 by Kit Anderson
kitridge@bigfoot.com on Aug 12, 1997