Bourbon Chipotle Sorghum Hot Sauce

By: Hannah Lee Leidy
Photo by Jonathan Boncek

2 cups

  • 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.
  • from The Local Palate Test Kitchen of Charleston, SC

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