Put the rice and cider vinegars in a saucepan, add the coriander, cloves, and allspice, and bring to a boil. Reduce the liquid by half, strain, and set aside.

In a separate pan, heat the olive oil and sauté the onion over medium heat until slightly caramelized. Add the garlic and brown sugar, and cook until the sugar melts, about 1 minute. Add the molasses and Worcestershire sauce, and deglaze the pan with the beer.

Add the reserved vinegar mixture and chipotle chile purée to the pan, and simmer over low heat for 1 hour. Add the ketchup, and cook for a further 10 minutes. Strain the mixture, pushing down on the ingredients to extract all the juices.

Serving suggestions: Brush this barbecue glaze on chicken or ribs for delicious, smoky, hot results. We add a little of this glaze to black beans as the perfect finishing touch (page 110).

The Toltecs were a warring Nahuatl society that succeeded the Mayan civilization fom Tula, in Central Mexico, and reached its peak between the ninth and eleventh centuries. Their influence can be seen at Chichén Itzá, the spectacular archaeological site in the Yucatán. The Toltecs used skulls as one of their forbidding architectural motifs, especially for their altar platforms, befitting their fearsome reputation. This sauce is as ferocious as the Toltecs were themselves, and goes well with the slain beast barbecuing in your backyard. Make no mistake this glaze is not for dainty tea parties!
Storage: Keeps for up to 2 weeks in the refrigerator.
Preparation time: About 2 l/2 hours
Yield: About 4 cups

From: Bob Johnson
Posted By: DrBobJ2@aol.com, Via:Chile Head Mailing List
Post Date: Wed, 12 Aug 1998