This vibrant Joe’s Soak Sauce delivers a complex blend of smoky depth and bright heat, making it an essential addition to your pantry. Crafted with dried New Mexico red chilies for earthiness, chipotle peppers for smoke, and fresh habaneros for a fiery kick, this sauce balances bold flavors with tangy acidity from red wine vinegar and lemon juice. The addition of bourbon or brown sugar provides a subtle sweetness that rounds out the spice profile. Ideal for marinating meats like pork ribs, chicken, or swordfish before grilling, or as a zesty finishing sauce for tacos and grilled vegetables. Its versatile nature allows it to enhance both everyday meals and special occasion dishes with its rich, home-style flavor.
Joe’S Soak Sauce
Description
This vibrant Joe's Soak Sauce delivers a complex blend of smoky depth and bright heat, making it an essential addition to your pantry. Crafted with dried New Mexico red chilies for earthiness, chipotle peppers for smoke, and fresh habaneros for a fiery kick, this sauce balances bold flavors with tangy acidity from red wine vinegar and lemon juice. The addition of bourbon or brown sugar provides a subtle sweetness that rounds out the spice profile. Ideal for marinating meats like pork ribs, chicken, or swordfish before grilling, or as a zesty finishing sauce for tacos and grilled vegetables. Its versatile nature allows it to enhance both everyday meals and special occasion dishes with its rich, home-style flavor.Ingredients
Directions
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Stem and seed the dried New Mexico red chilies and chipotle chilies.
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Preheat the oven to 250 degrees F (120 degrees C).
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Place the dried chilies in a skillet and roast in the preheated oven for about 4 minutes, shaking once during the time, until fragrant.
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Remove the skillet from the oven and transfer the chilies to a heat-proof bowl.
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Pour just enough hot water over the chilies to cover them, then place a small plate on top to submerge them completely.
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Let the chilies soak for 20 to 30 minutes, or until softened.
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Drain the chilies thoroughly and chop them coarsely.
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Place the rehydrated chilies, chopped fresh habanero or Scotch bonnet, garlic, onions, rosemary, salt, bourbon or brown sugar, red wine vinegar, and lemon juice into a food processor or blender.
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Blend for about 3 to 4 minutes, or until the sauce is very smooth.
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Pour the finished sauce into a clean jar, cover tightly, and refrigerate.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 389.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 100.0g34%
- Dietary Fiber 0.0g0%
- Sugars 100.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the sauce refrigerated in an airtight container. It should keep well for several months due to the high vinegar content.
Usage: This sauce is excellent as a marinade for chicken, pork, ribs, or meaty fish like swordfish before grilling. It also works well as a finishing sauce for tacos or grilled vegetables.
Spice Level: Adjust the amount of fresh habanero or Scotch bonnet chilies based on your desired heat level. Start with less if you are sensitive to spice.
Substitutions: If you don't have bourbon, you can use the brown sugar alternative for a slightly sweeter profile. Ensure all fresh ingredients are clean and dry before blending.
