- 1 1/2 teaspoons vegetable oil
- 1 medium onion, chopped
- 1 teaspoon chopped garlic
- 1/4 cup bourbon
- 1/2 cup cider vinegar
- 2 1/2 tablespoons brown sugar
- 1 1/2 canned chipotle chiles in adobo sauce, stemmed
- 3/4 teaspoon whole-grain mustard
- 3/4 teaspoon ancho chile powder
- 1/2 bay leaf
- Pinch of ground allspice
- 1 cup chicken stock or canned low-sodium broth
- 3/4 cup chili sauce
- 1/2 cup canned plum tomatoes
- Salt and freshly ground pepper
- Heat the oil in a medium saucepan. Add the onion and cook over moderate heat, stirring, until browned, about 10 minutes. Add the garlic and cook for 2 minutes, then add the bourbon and simmer for 2 minutes longer. Stir in the vinegar, sugar, chipotle chiles, mustard, ancho chile powder, bay leaf and allspice and bring to a boil. Cover and cook over low heat for 30 minutes.
- Add the chicken stock, chili sauce and tomatoes, cover partially and cook over low heat until reduced by half, about 1 hour. Remove from the heat and let cool. Discard the bay leaf. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper.
The sauce can be refrigerated for up to 1 week.