Recipe - Hot Smoke Finishing Sauce

One fourth cup Olive oil
1 md Yellow onion coarsely
Chopped
6 md Garlic cloves minced
1 tablespoon Brown sugar
1/3 cup Maple syrup
One fourth cup Bourbon
1 cup Cider vinegar
One half teaspoon Allspice
One half teaspoon Nutmeg
One half teaspoon Ground thyme
One half teaspoon Cinnamon
1 tablespoon Coriander ground
1 tablespoon Unsweetened cocoa powder
8 md Chipotle peppers dried or
Canned
1 Fresh habanero pepper
stemmed
14 ounce Bottle ketchup
1 One half cup Water
Salt to taste

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