Difference between revisions of "Red Pepper Paste"
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* 1 teaspoon [[kosher salt]] | * 1 teaspoon [[kosher salt]] | ||
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# Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. | # Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. | ||
# Remove the chilies from the water and reserve 2 cups of soaking water. | # Remove the chilies from the water and reserve 2 cups of soaking water. | ||
Latest revision as of 18:24, 26 June 2012
Description
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
- 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
Procedures
- Soak the ancho and New Mexican chile in hot water to cover for about 1 hour.
- Remove the chilies from the water and reserve 2 cups of soaking water.
- Combine the chilies.
- 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.
- 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.
