Maker’s Mark BBQ Sauce

• 3 Tablespoons Vegetable Oil
• 1 medium Onion, peeled, trimmed, and sliced thinly with the grain
• 8 cloves Garlic, thinly sliced
• 2 pieces Hot Chile, such as Jalapenos or Chile de Agua, blistered, peeled, and seeded
• 2 pieces Dried Chile de Arbol, lightly toasted*
• 1 piece Guajillo Chile, lightly toasted*
• 1 Tablespoon Coriander Seed, toasted**
• 2 teaspoons Cumin Seed, toasted**
• ½ teaspoon Whole Cloves, toasted**
• 1 Tablespoon Yellow Mustard Seed, toasted**
• 1 piece Bay Leaf
• 1 Tablespoon Chili Powder
• 1 piece Ripe Mango, peeled and diced into ½” cubes
• ½ cup Maker’s Mark Bourbon
• ¼ cup Maple Syrup
• ¼ cup Molasses
• ½ cup Dark Brown Sugar
• 3 cups Ketchup
• 1 teaspoon Liquid Smoke
• 2 cups Chicken Stock or Broth
• Splash Red Wine Vinegar
• Salt and freshly ground Black Pepper

1. In a large, heavy bottom pot, heat the vegetable oil over medium-high heat. Add the onion to the pan, season with salt and pepper, and sauté until translucent, about 7 minutes. Add the garlic and cook for another 2 minutes.
2. Add in the roasted peppers, and all of the dried chiles, coriander seed, cumin, cloves, mustard seed, bay leaf, and chili powder. Stir well and continue to cook for 3 minutes. Stir in the diced mango and cook for another 3 minutes.
3. Remove the pan from the heat briefly and pour in the Maker’s Mark Bourbon. Return the pan to the stove and carefully tilt the pan to ignite the bourbon. (Use a kitchen match if cooking on an electric stovetop). Allow the pan to flame; once the flames have disappeared, all of the alcohol has cooked off.
4. Add in the maplBBQ Saucee syrup, molasses, brown sugar, ketchup, liquid smoke, chicken stock, and red vinegar. Season well with salt and pepper. Bring the ingredients to a simmer and reduce the heat to medium-low. Cook the sauce for 30 minutes, stirring occasionally.
5. Carefully puree the sauce in a blender in small batches until smooth, mixing together in a clean pot. Season to taste. You may refrigerate or use immediately.

*To dry toast chilies, place a heavy bottom sauté/fry pan over medium-high heat and dry toast the chilies, shaking and turning often, until fragrant, about 2 minutes per side. Be careful not to burn the chilies.

**To dry toast spices, place a heavy bottom sauté/fry pan over medium-high heat and dry toast the spices, shaking frequently until the spices are fragrant. Remove from the pan and cool to room temperature.