*  Exported from  MasterCook  *
                    Uncle Shels Badlands Bushwaker Sauce
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   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            Lightly packed brown sugar
      1/4   c            Cider vinegar +
    1       tb           Cider vinegar
      1/4   c            Wrights Liquid smoke
    2       ts           Honey
    3       tb           Jack Daniels or other burbon
    2       ts           Juice of lemon or lime
                         ***SPICE BLEND***
    1       t            Whole white peppercorns
    1       t            Whole black pepper corns
    1       t            Whole corriander seeds
      1/2   ts           Whole cumin seed
      1/8   ts           Whole fennel seed
    4       sm           Dried chipotles
    1                    Ancho stemmed but with
   20                    Chilpectin or wild piquin
    1                    Clove garlic
      1/4   ts           Dried habanero -- ground
    2       ts           Hot or sweet hungarian
      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 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 (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. 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 upto 6 months. Note: It may take some time for
   the oil to run through the filter completely.
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