Categories: Sauce 
      Yield: 3 cups 
  
      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.