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.

Ingredients

  • 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

Instructions

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

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