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1995-09-27
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From: Cheryl <feathers@eskimo.com>
Newsgroups: rec.food.recipes
Subject: Joe's Soak Sauce
Date: Sat, 5 Aug 1995 07:13:47 -0700 (PDT)
Approved: Mark Alexander <mark@alexr.demon.co.uk>
Message-ID: <Pine.SUN.3.91.950805071302.15909B-100000@eskimo.com>
---------- Recipe via Meal-Master (tm) v8.02
Title: Joe's Soak Sauce
Categories: 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
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.
Data per 2 tablespoons:
Calories.....26 Carbohydrates.....5g Monounsaturated fat.....0g
Protein......1g Sodium..........92mg Polyunsaturated fat.....0g
Fat..........0g Saturated fat....0g Cholesterol............0mg
From "Hot Licks" by Jennifer Trainer Thompson