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HOT SMOKE FINISHING SAUCE

Ingredients: 1/4 Cup(s) Olive oil 1 medium Yellow onion,coarsely choppd 6 medium Garlic cloves, minced 1 Tablespoon(s) Brown sugar 1/3 Cup(s) Maple syrup 1/4 Cup(s) Bourbon 1 Cup(s) Cider vinegar 1/2 Teaspoon(s) Allspice 1/2 Teaspoon(s) Nutmeg 1/2 Teaspoon(s) Ground thyme 1/2 Teaspoon(s) Cinnamon 1 Tablespoon(s) Coriander -- ground 1 Tablespoon(s) Unsweetened cocoa powder 8 medium Chipotle peppers 1 Fresh habanero pepper 14 Ounce(s) Bottle ketchup 1 1/2 Cup(s) Water 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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