3 red peppers
3 poblano peppers
2 jalapeno peppers
2 chipotle peppers, soaked
1 to 3 Scotch bonnet peppers (if you like it hot)
2 heads garlic
2 Vidalia onions
1 large can (6 pounds, 7 ounces) tomato sauce
2 bay leaves
16 fluid ounces Worcestershire sauce
1 cup A1 Sauce
2 cups maple syrup
1 bottle (17 fluid ounces) balsamic vinegar
1-1/4 cups packed brown sugar
1/2 cup molasses
1/2 cup corn syrup
1 cup honey
1/2 cup Grey Poupon mustard
1 cup apple cider
3 cups apple cider vinegar
1/2 cup sourmash
1/4 cup Kahlua
12 tablespoons Bastey Boys Rib Rub
4 tablespoons kosher salt
2 tablespoons black pepper
juice of 1 lemon
juice of 1 orange
1 stick of butter

Roast, peel, and seed all the peppers. Peel and roast onions; roast garlic. Coarsely chop peppers, onions, and garlic. Sauté 5 minutes in butter. Add whiskey and sauté 10 minutes, or until soft. Add Kahlua. Run everything through food processor until smooth. Return to pot; add all other ingredients and simmer 1 hour. Remove bay leaves. Cool; store in an airtight container, refrigerating between uses.