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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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