CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Sauce |
3 |
Cups |
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 |
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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No God, no peace. Know God, know peace.”