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Ingredientes
- 1/4 c. Extra virgin olive oil
- 1 med Yellow onion -- coarsely Minced
- 6 med Garlic cloves -- chopped
- 1 Tbsp. Brown sugar
- 1/3 c. Maple syrup
- 1/4 c. Bourbon
- 1 c. Cider vinegar
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
- 1/2 tsp Grnd thyme
- 1/2 tsp Cinnamon
- 1 Tbsp. Coriander -- grnd
- 1 Tbsp. Unsweetened cocoa pwdr
- 8 med Chipotle peppers -- dry or possibly Canned
- 1 x Fresh habanero pepper stemmed
- 14 ounce Bottle ketchup
- 1 1/2 c. Water Salt -- to taste
Direcciones
- Heat the oil in a large, heavy pot over medium heat and saute/fry onion and garlic till soft. Lower heat, add in sugar, syrup, bourbon, vinegar, spices, and cocoa, and reduce for 5 - 10 min. Cut the chiles in half and add in to the pot, along with the ketchup, water and salt. Cook slowly for 1 1/2 hrs, 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1379g | |
| Calories 1788 | |
| Calories from Fat 553 | 31% |
| Total Fat 62.98g | 79% |
| Saturated Fat 10.53g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5104mg | 213% |
| Potassium 2626mg | 75% |
| Total Carbs 263.39g | 70% |
| Dietary Fiber 14.7g | 49% |
| Sugars 200.74g | 134% |
| Protein 19.95g | 32% |
