Joes Soak Sauce Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
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 tsp: Coarse sea salt,
1/4 cup: Bourbon, or 3 tablespoons
Brown sugar,
2 cup: Red wine vinegar,
1/4 cup: Lemon juice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Sauce