New Mexican Red Pepper Paste
This paste 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.
- 4 dried ancho chile peppers, stems, veins and seeds removed
- 2 dried New Mexican
chile peppers (guajillo), stems, veins and seeds removed
- 2 canned chipotle chile
peppers (or reconstituted dried chipotles)
- 1/2 cup chopped onion
- 4 garlic
- 2 teaspoons ground cumin
- 2 tablespoons dried oregano (preferably
- 1 teaspoon kosher salt
- Soak the ancho and New Mexican chile in hot water to cover for about 1 hour.
- Remove the chiles from the water and reserve 2 cups of soaking water.
- Combine the chiles. 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).