Can be used as a baste for chicken, and as a baste for ribs towards the end of grilling, barbequing or smoking. Can also be used as a sauce served at the table.
Wash hands with soap and water; ensure worksurface is clean.
Scrub onion with a clean vegetable brush under running water. Peel and mince the onion, add to a medium-sized pot.
Wash peppers by rubbing under cold running water. Add peppers whole to the medium-sized pot.
Put all remaining ingredients into the pot and simmer uncovered about 1 hour.
Stir occasionally.
Store any leftovers in refrigerator in a covered container, and use within 3 to 5 days.
Notes
Instead of bourbon, you can use rye whiskey.Prepared mustard is the spreadable mustard in a jar / squirter. ideally use an American-style brown mustard, but you can use really any prepared mustard that you prefer, as strong or mild as you like.For the cayenne peppers, use any small, red chile peppers; toss them in whole.If using as a baste, put some into a small dish and baste from there. At the end of cooking, discard any sauce that has come into contact with a brush that has touched raw meat.Directions in this recipe follow the Safe Recipe Style Guide.