Ingredients

3 liter bottle of Coke

1 medium onion, rough cut

1-2 medium carrot, rough cut

2-3 cloves garlic,crushed

2-3 bay leaves

2 oz chipolte peppers, dried

1 ea ancho pepper, dried

Preparation

  1. combine all ingredients into large stock pot
  2. bring to boil, reduce to a fast simmer, about 1 1/2 hours
  3. strain the ingredients, reserving the rehydrated dried chillis
  4. puree the peppers and add back to the pot, continue to reduce about 1 1/2 more hours or until desired consistancy is achived

*The amount of puree added back to the pot is upon personal taste, the more added the spicier it will be. *The final reduction will yield about 1 pint of glaze