Print Recipe

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


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

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips