---------- 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
       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.