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.