Chipotle Rum Sauce

• 4 tbsp butter
• 2 tbsp Mongolian Fire Oil
• 1/2 small Maui (or sweet) onion, finely minced
• 3 minced garlic gloves
• 1/2 cup Whaler's Hawaiian dark rum (or equivalent)
• 3 cups chicken stock
• 2 tablespoons chipotle puree (seeded) & a spoonful of adobo sauce
• 2 tablespoons molasses
• 2 dashes smoked habanero flakes (or what-have-you)
• Salt and pepper, to taste

Melt the butter and olive oil in a medium saucepan over medium high heat. Add the onion and garlic and cook until soft. Add the rum and reduce to halfway. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups (or it looks right).