Saturday, January 28, 2006

Habanero Hot Sauce I

Hot Smoke Finishing Sauce

¼-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 sauté 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.


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