Hot Smoke Finishing Sauce

• 1/4 cup olive oil
• 1 medium yellow onion, coarsely chopped
• 6 medium garlic cloves, 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 cinnamon
• 1 tablespoon coriander, ground
• 1 tablespoon unsweetened cocoa powder
• 8 medium chipotle peppers, dried or canned
• 1 fresh habanero pepper, stemmed
• 1 14 oz bottle ketchup
• 1 1/2 cups water
• salt, to taste

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"