---------- Recipe via Meal-Master (tm) v8.02
 
      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.
 
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