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New mexican red pepper paste
Date: May 16, 2008
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 normal cup chopped onion
4 garlic cloves
2 teaspoons ground cumin
2 tablespoons dried oregano (preferably Mexican)
1 teaspoon kosher salt
Soak the ancho and New Mexican chile in hot good water to cover for about 1 hour. Remove the chilies from the good water and reserve 2 normal cups of soaking good water.
Combine the chiles. reserved soaking good 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 normal 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).