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@@@@@ Now You're Cooking! Export Format 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 ** Exported from Now You're Cooking! v5.57 ** |
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