Yield: 3 cups
|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|
|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