|Hot Smoke Finishing Sauce|
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.
From: Kit Anderson
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