Uncle shel' badlands bushwaker sauce

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Orange-habanero-chipotle oil
(follwing)
½ cup Onion -- chopped
½ teaspoon Garlic -- fine chop
32 ounces Tomato Sauce
1 cup Lightly packed brown sugar
¼ cup Cider vinegar +
1 tablespoon Cider vinegar
¼ cup Wrights Liquid smoke
2 teaspoons Honey
3 tablespoons Jack Daniels or other burbon
2 teaspoons Juice of lemon or lime
***SPICE BLEND***
1 teaspoon Whole white peppercorns
1 teaspoon Whole black pepper corns
1 teaspoon Whole corriander seeds
½ teaspoon Whole cumin seed
⅛ teaspoon Whole fennel seed
4 smalls Dried chipotles
1 Ancho stemmed but with
Seeds
20 Chilpectin or wild piquin
Pods
1 Clove garlic
¼ teaspoon Dried habanero -- ground
2 teaspoons Hot or sweet hungarian
Paprika
½ teaspoon Cayenne

Directions

Saute the onion in the oil over medium- high heat until translucent, add the minced garlic, reduce heat to medium and continue cooking for another min. or two. Add the tomato sauce and stir well to mix. Add the remaining ingredients, one at a time, down to and including the honey, stir after each ingredients.

Add the spice blend ingredients to a spice grinder down to and including the clove. Grind up all the ingredients until you get a medium fine, somewhat grainy result. Add the habanero and the paprika and blend together.

Stir in the spice mixture to the sauce, 1 teaspoon at a time until you find the heat/flavor level you like (about 4-5 average). Add the cayenne (opptional) and stir.After a min. or so add the burbon and the lemon juice and let the sauce heat for another five min.or so, stiring every now and again. Turn off heat let sauce steep for at least ½ hour or more to let flavors meld.Taste and adjust your spice mixture. Serve as a hot table sauce. This is not a marinade or a cooking sauce, although you might add a light brushing to your meat or chiocken about 15 min. before removing from grill.

Orange-Habanero-Chipotle oil 3-4 Chipotle dried peppers, 1 dried habanero, 2-3 tbls dried orange peel minced, 2 cups canola oil. In a spice mill combine the dry ingredients and grind fine. Combine the spice mix with the canola oil in a clean GLASS jar with a non-reactive top. let the mixture sit in a cool place away from sunlight, for 2-3 days, shaking the jar 2-3 times per day. Filter the oil through a paper coffee filter into a clean glass jar. Can be stored in the fridge upto 6 months. Note: It may take some time for the oil to run through the filter completely.

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