Recipe - New Mexican Red Pepper Paste

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)
One half cup Chopped onion
4 Cloves garlic
2 teaspoon Ground cumin
2 tablespoon Dried oregano (preferably
Mexican)
1 teaspoon Kosher salt

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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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