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Bourbon Chipotle Sorghum Hot Sauce


1 medium-sized sweet potato, baked

1 teaspoon blended oil

2 shallots

4 chipotle peppers, diced fine

2 habanero peppers, seeded and diced fine

¾ cup bourbon

½ cup apple cider vinegar

1-2 cups water (as needed while simmering)

½ cup sorghum syrup (can substitute maple)

1 cup raisins


  1. Bake the sweet potato and scoop out the meat.
  2. In a pan, heat the oil and caramelize the shallots.
  3. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.
  4. Let cool and blend well. Refrigerate.
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