Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Ingredients:
- 1 medium yellow onion,coarsely chopped
- 14 ounce can tomato paste or sauce
- 1 1/2 cups water
- 8 medium chipotle peppers dried or canned
- 1 fresh habanero pepper stemmed
- 1 cup cider vinegar
- 1/3 cup maple syrup
- 1/4 cup bourbon
- 1/4 cup olive oil
- 1 tablespoon coriander, ground
- 1 tablespoon unsweetened cocoa powder, or to taste
- 1 tablespoon brown sugar
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground thyme
- 1/2 teaspoon cinnamon
- 6 medium garlic cloves, minced
- salt to taste
Preparation:
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 chilies in half and add to the pot, along with the tomato sauce, 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.
