Hot Smoke Finishing Sauce

Recipe By : "Hot Licks"

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.