Title: Joe's Soak Sauce
Categories: Other sauce
Yield: 3 cups
4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies,
Stemmed and seeded
2 To 6 medium garlic cloves,
Peeled and coarsely chopped
1/4 c Coarsely chopped onions
1/3 c Loosely packed fresh
Rosemary
1 ts Coarse sea salt
1/4 c Bourbon, or 3 tablespoons
Brown sugar
2 c Red wine vinegar
1/4 c 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.
