Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 24 ounces | Prime bone in short tail |
| \N \N | Ribeye |
| \N \N | Chipotle paste |
| \N \N | Jalapeno Jelly |
| \N \N | Chipotle Paste--- |
| 8 \N | Cloves of roasted garlic |
| 6 tablespoons | Chipotle powder |
| 6 tablespoons | Kosher salt |
| 1 tablespoon | Coarse ground black pepper |
| 6 tablespoons | Peanut oil |
| \N \N | Jalapeno Jelly--- |
| 4 \N | Jalapeno peppers, seeded and |
| \N \N | Chopped |
| 1 cup | New Mexican red peppers, |
| \N \N | Diced |
| 2 cups | Cider vinegar |
| 4 cups | Sugar |
| 6 ounces | Liquid pectin |
Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.
Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.
For the jelly:
In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.
Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool.