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Hot Smoke Finishing Sauce
- 1/4 cup olive oil
- 1 medium yellow onion, coarsely chopped
- 6 medium garlic cloves, minced
- 1 tablespoon brown sugar
- 1/3 cup maple syrup
- 1/4 cup bourbon
- 1 cup cider vinegar
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground thyme
- 1/2 teaspoon cinnamon
- 1 tablespoon coriander, ground
- 1 tablespoon unsweetened cocoa powder
- 8 medium chipotle peppers, dried or canned
- 1 fresh habanero pepper, stemmed
- 1 14 oz bottle ketchup
- 1 1/2 cups 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 is from "Hot Licks"
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