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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