Red Chile Wash

You can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.

1 cup dried New Mexico Red Chile Puree
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried Mexican oregano, crumbled
2 garlic cloves, peeled and pressed
1/2 teaspoon ground toasted cumin seeds

Mix all ingredients together, then use immediately or cover and refrigerate for up to 3 days or freeze for up to 2 months.