Hot Smoke Finishing Sauce

from "Hot Licks" by Jennifer Trainer Thompson

1/4 cup olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 Tbs brown sugar
1/3 cup maple sugar
1/4 cup bourbon
1 cup cider vinegar
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ground thyme
1/2 tsp cinnamon
1 tsp corriander
1 Tbs unsweetened cocoa powder
8 medium, dried chipotles, stemmed, or canned chipotles
1 habanero, stemmed
1 bottle (14 ounces) ketcup
1 1/2 cups water
salt to taste

Heat oil.  Saute onion and garlic until soft.  Lower heat.  
Add sugar, maple, bourbon, vinegar, spices, and cocoa.  
reduce 5 to 10 minutes.  Cut chiles in half and add to pot 
with ketchup, water and salt.  Cook slowly for 90 minutes, 
covered, stirring occasionally.  Add water if sauce becomes 
thicker than ketchup.  Cool slightly and puree in blender.

use as meat marinade, finishing sauce during last minutes on 
BBQ or as dressing for vegetables.

Dan Hirschi (California State University, Northridge) dhirschi@huey.csun.edu
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html