10 lb. can catsup
10 lb. tomato puree
1 liter water
3 C. white vinegar
3 C. molasses
36 bay leaves
7 habanero peppers cut in half with seeds removed
1 1/2 lb. dark brown sugar
1/2 C. tamarind paste (available at Mexican or Indian specialty stores)
5 lb. diced tomatoes
1 C. finely chopped garlic
24 whole cloves
3 medium onions, diced and caramelized
3 tsp. spiced smoked salt
2 tsp. white pepper
1 1/2 tsp. cayenne pepper
3 C. Jack Daniels whiskey

Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.

Makes 1 1/2 gallons of sauce.