Recipe By: ©2008 eric villegas
Yield: 4 cups

Ingredients:

1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chipotle chile powder
1/2 teaspoon aji amarillo chile powder
1 teaspoon smoked paprika powder
1 cup raw apple cider vinegar, or similar
1 teaspoon clancy's fancy hot sauce, or similar
2 1/2 cups organic ketchup, or similar
3/4 cup maple syrup grade "b" or "c", preferably from michigan
2 teaspoons kosher salt, preferably from michigan

Directions:

In a small bowl blend together the allspice, cinnamon, mace, cumin, black pepper, chili powders, and paprika. Using a small whisk incorporate the vinegar, hot sauce, ketchup, and maple syrup until smooth.  Taste and adjust seasonings with the salt.

Serve warmed or at room temperature.

Sauce may be stored in an airtight container in refrigerator for 2–3 weeks or in freezer for up to 6 months.

Notes:

as with most sauces of this type letting the sauce sit overnight allowing the flavors to bloom gives the sauce much more complexity. having said that using the sauce immediately works as well.