• Prep Time:
  • Cooking Time:
  • Serves: 3 Cups

Joe's Soak Sauce

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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.

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