1/4 c  Olive oil
1 md Yellow onion -- coarsely
Chopped
6 md Garlic cloves -- minced
1 tb Brown sugar
1/3 c  Maple syrup
1/4 c  Bourbon
1 c  Cider vinegar
1/2 ts Allspice
1/2 ts Nutmeg
1/2 ts Ground thyme
1/2 ts Cinnamon
1 tb Coriander -- ground
1 tb Unsweetened cocoa powder
8 md Chipotle peppers -- dried or
Canned
1    Fresh habanero pepper
-stemmed
14 oz Bottle ketchup
1 1/2 c  Water
Salt -- to taste

Heat the oil in a large, heavy pot over medium heat and saute onion and
garlic until soft. Lower heat, add sugar, syrup, bourbon, vinegar, spices,
and cocoa, and reduce for 5 to 10 minutes. Cut the chiles in half and add
to the pot, along with the ketchup, water and salt. Cook slowly for 1 1/2
hours, covered, stirring occasionally and adding more water if the sauce
becomes thicker than ketchup. When sauce has cooled slightly, puree in the
blender. Refrigerated, the sauce will keep 2 to 3 weeks.

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