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Red Pepper Paste

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Description Edit

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.

Ingredients Edit

  • 4 dried ancho chile peppers, stems, veins, and seeds removed
  • 2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds removed
  • 2 canned chipotle chile peppers (or reconstituted dried chipotles)
  • ½ cup chopped onion
  • 4 garlic cloves
  • 2 teaspoons ground cumin
  • 2 tablespoon dried oregano (preferably Mexican)
  • 1 teaspoon kosher salt

Directions Edit

  1. Soak the ancho and New Mexican chile in hot water to cover for about 1 hour.
  2. Remove the chilies from the water and reserve 2 cups of soaking water.
  3. Combine the chilies.
  4. Reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and purée until all the ingredients are blended into a smooth thick paste.
  5. Use the soaking liquid as needed to moisten the mixture in a paste form.
  6. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

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