Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Orange-habanero-chipotle oil

  2. 1/2 cup 31g / 1.1oz Onion - chopped

  3. 1/2 teaspoon 2 1/2ml Garlic - fine chop

  4. 2 Ppomi tomato sauce

  5. 1 cup 160g / 5.6oz Lightly packed brown sugar

  6. 1/4 cup 59ml Cider vinegar

  7. 1 tablespoon 15ml Cider vinegar

  8. 1/4 cup 59ml Liquid smoke

  9. 2 teaspoons 10ml Honey

  10. 3 tablespoons 45ml Jim Beans or other bourbon

  11. 2 teaspoons 10ml Juice of lemon or lime Spice Blend

  12. 1 teaspoon 5ml Whole white peppercorns

  13. 1 teaspoon 5ml Whole black pepper corns

  14. 1 teaspoon 5ml Whole coriander seeds

  15. 1/2 teaspoon 2 1/2ml Whole cumin seed

  16. 1/8 teaspoon 0.6ml Whole fennel seed

  17. 4 teaspoons 20ml Dried chipotles (small)

  18. 1 Ancho stemmed but with seeds

  19. 20 Chilpectin or wild piquin pods

  20. 1 Garlic

  21. 1/4 teaspoon 1 1/3ml Dried habanero - ground

  22. 2 teaspoons 10ml Hot or sweet Hungarian paprika

  23. 1/2 teaspoon 2 1/2ml Cayenne

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 (optional) and stir. After a min. or so add the bourbon and the lemon juice and let the sauce heat for another five min. 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 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 up to 6 months. Note: It may take some time for the oil to run through the filter completely.


Send feedback