|
|
Joe s Soak Sauce
Ingredients:
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
Instructions:
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. |
|
|
|
