Anonymous Tue May 23 19:50:36 2006

1/4 cup olive oil

1 medium onion -- chopped

6 cloves garlic -- 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 ground coriander

1 tablespoon unsweetened cocoa powder

8 chipotle peppers

1 habanero pepper, stemmed

14 ounces ketchup

1-1/2 cups water

salt to taste

Sauté onions and garlic in oil until soft. Add sugar, syrup, bourbon, vinegar, spices, and

cocoa. Reduce for 10 minutes. Cut chilies in half and add along with ketchup, water, and

salt. Cook slowly for 1 1/2 hours. Stir occasionally adding more water if sauce becomes

thicker than ketchup . Cool and puree in blender. Keeps up to 3 weeks in refrigerator.