Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Orange-habanero-chipotle oil
1/2 c Onion; chopped
1/2 ts Garlic; fine chop
2 35 onces boxes ppomi tomato
1 c Lightly packed brown sugar
1/4 c Cider vinegar +
1 tb Cider vinegar
1/4 c Colgins liquid smoke
2 ts Honey
3 tb Jim beans or other burbon
2 ts Juice of lemon or lime

---------------------***SPICE BLEND***--------------------------
1 ts Whole white peppercorns
1 ts Whole black pepper corns
1 ts Whole corriander seeds
1/2 ts Whole cumin seed
1/8 ts Whole fennel seed
4 sm Dried chipotles
1 Ancho stemmed but with seeds
20 Chilpectin or wild piquin po
1 Cl Garlic
1/4 ts Dried habanero; ground
2 ts Hot or sweet hungarian papri
1/2 ts Cayenne

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 th 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 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 chiocken about 15 min. befor eremoving 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. FGilter 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
completel

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