*  Exported from  MasterCook  *

                   Uncle Shels Badlands Bushwaker Sauce

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       tb           Orange-habanero-chipotle oil
     1/2   c            Onion -- chopped
     1/2   ts           Garlic -- fine chop
  32       oz           Tomato sauce
   1       c            Brown sugar -- lightly packed
     1/4   c            Cider vinegar -- +1 tb, divided
     1/4   c            Wrights liquid smoke
   2       ts           Honey
   3       tb           Jack Daniels or other bourbon
   2       ts           Lemon or lime juice
                        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 pods
   1       cl           Garlic
     1/4   ts           Dried habanero -- ground
   2       ts           Hot or sweet hungarian paprika
     1/2   ts           Cayenne
                        Orange-Habanero-Chipotle Oil:
   3                    Dried chipotles -- up to 4
   1                    Dried habanero
   2       tb           Dried orange peel --
                        - up to 3 tb, minced
   2       c            Canola oil

  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 1 to 2 minutes. 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 ts at a time until you
  find the heat/flavor level you like, about 4 to 5 average. Add the
  cayenne (opptional) and stir. After 1 minute or so add the bourbon
  and the lemon juice and let the sauce heat for another 5 minutes or
  so, stiring every now and again. Turn off heat let sauce steep for
  at least 30 minutes 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 minutes before removing
  from grill.
  
  Orange-Habanero-Chipotle 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 to 3 days, shaking the jar 2 to 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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