New mexican red pepper paste
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried Ancho chili peppers; stems; veins, and seeds removed | |
| 2 | Dried New Mexican chili peppers (Guajillo); stems, veins; and seeds removed | |
| 2 | Canned Chipotle chile peppers (or reconstituted dried Chipotles) | |
| ½ | cup | Chopped onion |
| 4 | Cloves garlic | |
| 2 | teaspoons | Ground cumin |
| 2 | tablespoons | Dried oregano (preferably Mexican) |
| 1 | teaspoon | Kosher salt |
Directions
This paste, created by Chef Jon Jividen, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.
Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water. Combine the chilies. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks. Yield: 2 to 3 cups.
Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight)
NOTE: I often leave the seeds in the chiles.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .