Joe's soak sauce

Yield: 3 cups

Measure Ingredient
4 \N Dried New Mexico red chilies
4 \N Dried chipotle chilies
1 \N To 2 fresh habanero or Scotch bonnet chilies, stemmed and seeded
4 mediums To 6 garlic cloves, peeled and coarsley chopped
¼ cup Coarsely chopped onions
⅓ cup Loosely packed fresh rosemary
1 teaspoon Coarse sea salt
¼ cup Bourbon
\N \N <OR>
3 tablespoons Brown sugar
2 cups Red wine vinegar
¼ 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.

Data per 2 tablespoons: Calories.....26 Carbohydrates.....5g Monounsaturated fat.....0g Protein......1g Sodium..........92mg Polyunsaturated fat.....0g Fat..........0g Saturated fat....0g Cholesterol............0mg

From "Hot Licks" by Jennifer Trainer Thompson

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