Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    dried New Mexico red chilies
   4                    dried chipotle chilies
   1                    fresh habanero or -- up To 2
                        Scotch bonnet chilies
                        stemmed and seeded
   2      medium        garlic cloves -- up to 6
                        peeled and coarsely chopped
     1/4  cup           coarsely chopped onions
     1/3  cup           loosely packed fresh
                        rosemary
   1      teaspoon      coarse sea salt
     1/4  cup           bourbon -- or 3 tablespoons
                        brown sugar
   2      cups          red wine vinegar
     1/4  cup           lemon juice

Preparation:

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.