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1/4 cup Olive Oil
1 clove Onion -- chopped
6 clove Garlic -- minced
1 tbs. Brown Sugar
1/3 cup Maple Syrup
1/4 cup Bourbon
1 cup Cider Vinegar
1/2 tsp. Allspice
1/2 tsp. Nutmeg
1/2 tsp. Thyme
1/2 tsp. Coriander
1 tbs. Cocoa
8 whole Chipotle Chili Pepper
1 whole Habanero Chili Pepper -- stemmed
1/2 oz. Ketchup
1 1/2 cup
salt
Sauté onions and garlic in oil until soft. Add sugar, syrup, bourbon, vinegar, spices, and cocoa. Reduce for 10 minutes. Cut chilies in half and add along with ketchup, water, and salt. Cook slowly for 1 1/2 hours. Stir occasionally adding more water if sauce becomes thicker than ketchup . Cool and puree in blender. Keeps up to 3 weeks in refrigerator.
1 clove Onion -- chopped
6 clove Garlic -- minced
1 tbs. Brown Sugar
1/3 cup Maple Syrup
1/4 cup Bourbon
1 cup Cider Vinegar
1/2 tsp. Allspice
1/2 tsp. Nutmeg
1/2 tsp. Thyme
1/2 tsp. Coriander
1 tbs. Cocoa
8 whole Chipotle Chili Pepper
1 whole Habanero Chili Pepper -- stemmed
1/2 oz. Ketchup
1 1/2 cup
salt
Sauté onions and garlic in oil until soft. Add sugar, syrup, bourbon, vinegar, spices, and cocoa. Reduce for 10 minutes. Cut chilies in half and add along with ketchup, water, and salt. Cook slowly for 1 1/2 hours. Stir occasionally adding more water if sauce becomes thicker than ketchup . Cool and puree in blender. Keeps up to 3 weeks in refrigerator.
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