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.
Recipe is from "Hot Licks"