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LOCATION: Recipes >> Marinades >> Soak

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Soak 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 cup coarsely chopped onions
1/3 cup loosely packed fresh rosemary
1 teaspoon coarse sea salt
1/4 cup bourbon
3 tablespoons brown sugar
2 cups red wine vinegar
1/4 cup lemon juice

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.

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.

The sauce can be used to marinate chicken, pork, ribs, or a meaty
fish such as swordfish before grilling.

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