Ingredients: 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

Recipe Info Category: Misc Rating: 5 Contributor: T. Ryan

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.