Joe’S Soak Sauce

This vibrant sauce blends the earthy depth of New Mexico red chilies with the smoky heat of chipotles and a bright kick from fresh habaneros or scotch bonnets. The combination of red wine vinegar, lemon juice, and bourbon creates a complex tang that balances the chili heat beautifully. Ideal for marinating meats like chicken, pork ribs, or swordfish before grilling, it adds a rich, home-style flavor profile to any dish. The fresh rosemary adds an aromatic herbal note, while the slow soak ensures the dried chilies become pliable and flavorful. Store in the refrigerator for a quick, flavorful addition to your cooking repertoire.

Cooking Method: Baking, Boiling, Grilling, Roasting

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 3

Calories: 389.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant sauce blends the earthy depth of New Mexico red chilies with the smoky heat of chipotles and a bright kick from fresh habaneros or scotch bonnets. The combination of red wine vinegar, lemon juice, and bourbon creates a complex tang that balances the chili heat beautifully. Ideal for marinating meats like chicken, pork ribs, or swordfish before grilling, it adds a rich, home-style flavor profile to any dish. The fresh rosemary adds an aromatic herbal note, while the slow soak ensures the dried chilies become pliable and flavorful. Store in the refrigerator for a quick, flavorful addition to your cooking repertoire.

Ingredients

4 Dried New Mexico red chilies
4 Dried Chipotle chilies
1 To Fresh habanero or scotch bonnet chili, stemmed and seeded
4 To 6 medium garlic cloves, peeled and coarsely chopped
1/4 Cup Coarsely chopped onions
1/3 Cup Loosely packed fresh rosemary
1 Tsp Coarse sea salt
1/4 Cup Bourbon
3 Tbsp Brown sugar
2 Cups Red wine vinegar
1/4 Cup Lemon juice

Directions

1
Preheat your oven to 250 degrees F (120 degrees C).
2
Stem and seed the dried New Mexico red chilies and chipotle chilies.
3
Place the dried chilies in a skillet and put into the preheated oven for about 4 minutes, until they become fragrant.
4
Shake the skillet once during the roasting time to ensure even heating.
5
Remove the skillet from the oven and add just enough hot water (water just below the boiling point) to cover the chilies.
6
Place a small plate on top of the chilies to submerge them completely.
7
Let the chilies soak for 20 to 30 minutes, until softened.
8
Drain the chilies thoroughly and chop them coarsely.
9
Place the chopped dried chilies, fresh habanero or scotch bonnet, garlic, onions, rosemary, salt, bourbon, brown sugar, red wine vinegar, and lemon juice into a food processor or blender.
10
Blend for about 3 to 4 minutes, until the mixture is very smooth.
11
Pour the finished sauce into a jar, cover, 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 in an airtight jar in the refrigerator for up to several weeks. The flavors may meld and deepen over time.

Variations: You can adjust the heat level by removing more seeds from the fresh chilies or using milder varieties if scotch bonnets are too hot.

Usage: This sauce is excellent for marinating chicken, pork, ribs, or meaty fish such as swordfish before grilling. It can also be used as a finishing sauce or dipping sauce.

Safety: Wear gloves when handling fresh hot chilies like habaneros or scotch bonnets to avoid skin irritation. Avoid touching your eyes.

Keywords: american, barbecue, chili, chipotle, glaze, grilling, habanero, marinade, mexican, new mexico, red chili, rosemary, scotch bonnet, smoky, spicy, sauce, soak, tangy, vinegar

Read it online: https://www.chefs-mate.com/recipe/joes-soak-sauce-2/