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Joe's Soak Sauce

none

4 dried New Mexico red chilies
4 dried chipotle chilies
1 fresh habanero or; up To 2
Scotch bonnet chilies
stemmed and seeded
2 medium garlic cloves; up to 6
peeled and coarsely chopped
1/4 cup coarsely chopped onions
1/3 cup loosely packed fresh
rosemary
1 teaspoon coarse sea salt
1/4 cup bourbon; or 3 tablespoons
brown sugar
2 cups red wine vinegar
1/4 cup lemon juice

1. Stem and seed the dried chilies. Place in a skillet and put into a preheated 250-degree oven for about 4 minutes, until they become fragrant. Shake once during the roasting time. Remove from oven and put in just enough hot water (water just below the boiling point) to cover then put a small plate on top to submerge the chilies. Let soak 20 to 30 minutes, until softened. 2. Drain the chilies and chop coarsely. Put into a food processor or blender with the fresh chilies, garlic according to taste, onions, rosemary, salt, bourbon or brown sugar, vinegar and lemon juice. Blend about 3 to 4 minutes, until very smooth. Pour into a jar, cover and refrigerate. Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling. Posted to the BBQ List by Carey Starzinger on May 12, 1996. - - - - - - - - - - - - - - - - - -

Yield: 3 servings

Preparation Time: 0:00


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