From Chef Antonio Prontelli

Recipe Yields: 24 oz.

A note from chef Prontelli:

I love this sauce because it's so versatile. You can use it on ribs, chicken, pulled pork – and even salmon. I make it at home in small batches and keep it in my refrigerator all summer long so that I'm ready whenever the desire for grilling strikes. I recommend Bulleit to give the sauce depth, but any quality bourbon will do.

Ingredients:

• 6 oz. ketchup
• 2 oz. tomato paste
• 1 oz. brown mustard
• 1 oz. molasses
• 4 oz. Bulleit bourbon
• 4 oz. light brown sugar
• 2 oz. Worcestershire sauce
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 10 garlic cloves, smashed
• 1 medium Spanish onion, roughly chopped
• 2 bay leaves, in a sachet
• 1 tablespoon dried thyme, in a sachet
• 1 tablespoon dried oregano, in a sachet
• 6 oz. sweet chili sauce
• Water (as necessary)

Instructions:

1. Combine all ingredients in a heavy stainless steel pot and simmer for 3 hours, stirring frequently.
2. Remove sachets from sauce and cool.
3. Place in blender and purée until smooth.