Honey Bourbon Fire Sauce

1 onion, chopped

4 tablespoons garlic, minced

1 tablespoon butter

1 cup premium bourbon

32 ounces honey

1 (16 ounce) jar picante sauce

1 (16 ounce) jar hot salsa

2 (6 ounce) cans tomato paste

1 cup tomato-vegetable juice cocktail

2 tablespoons ground black pepper

In a large saucepan over medium heat, saute the onion and garlic for 10 to 15 minutes, or until onion is caramelized. Reduce heat to low and pour in about 1 cup of bourbon to deglaze the pan. Return saucepan to medium high heat, add the remaining bourbon, and bring to a slow boil for 5 to 10 minutes, allowing the alcohol to cook out of the bourbon.

Add the honey, picante sauce, hot pepper sauce, tomato paste, tomato-vegetable juice and ground black pepper and stir well. Bring this mixture to a slow, rolling boil for about 5 to 10 minutes. Remove from heat, cover and cool in the refrigerator.

Marinate your meat in a separate large, nonporous bowl for 3 to 4 hours, pouring sauce over meat. Boil remaining sauce for 10 minutes and serve with meat, if desired. Discard any excess marinade.