Uncle Shels Badlands Bushwaker Sauce

Course : BBQ Sauce
Serves: 1
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1 tablespoon orange-habanero-chipotle oil
1/2 cup onion -- chopped
1/2 teaspoon garlic -- fine chop
32 ounces tomato sauce
1 cup lightly packed brown sugar
1/4 cup cider vinegar +
1 tablespoon cider vinegar
1/4 cup Wrights Liquid smoke
2 teaspoons honey
3 tablespoons Jack Daniels or other bourbon
2 teaspoons juice of lemon or lime
1 teaspoon whole white peppercorns
1 teaspoon whole black pepper corns
1 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seed
1/8 teaspoon whole fennel seed
4 small dried chipotles
1 medium ancho stemmed but with seeds
20 medium chilpetin or wild piquin pods
1 clove garlic
1/4 teaspoon dried habanero -- ground
2 teaspoons Hot or sweet Hungarian paprika
1/2 teaspoon cayenne

Preparation / Directions:

Sauté 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 (optional) and stir. After a min. or so add the bourbon and the lemon juice and let the sauce heat for another five minute or so, stirring every now and again. Turn off heat let sauce steep for at least 1/2 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 chicken about 15 min. before removing from grill. Orange-Habanero-Chipotle oil 3-4 Chipotle dried peppers, 1 dried habanero, 2-3 tbs. 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 up to 6 months. Note: It may take some time for the oil to run through the filter completely.

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