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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
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