Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Joe's Soak Sauce


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
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

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster