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1/4 small white onion, minced 1 Jalapeno pepper, minced 1 scallion, white part only, minced olive oil 3/4 cup Evan Williams Black Label, or other decent bourbon 1 1/3 cup Coca-Cola, divided 1 dash hickory liquid smoke 1/2 Tbsp Worcestershire Sauce 1/2 Tbsp soy sauce 1 Tbsp spicy brown mustard 8 dried Tepin peppers, ground fine -or- 1/4 tsp coarse Habanero flakes, ground fine. See Things To Do With Chile Peppers for information on drying and grinding chiles. 1/2 tsp salt 1 tsp granulated garlic 1 cup dark brown sugar 2 Tbsp cornstarch Mince onion, Jalapeno, and scallion; sauté in a bit of olive oil over medium heat until onions are translucent. Add bourbon, 1 c Coke, liquid smoke, Worcestershire sauce, soy sauce, mustard, ground peppers, salt, and garlic. Bring to a boil over medium heat while adding brown sugar in portions and stirring to dissolve. Reduce heat and simmer until volume is reduced by one-third to one-half. Add cornstarch to 1/3 c Coke, stir well to dissolve. Add cornstarch solution to sauce and stir to thicken. This recipe was added: 21 August 2004 |