| new Mexican Red Pepper Paste 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 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 Water To Cover For About 1 Hour. Remove The Chilies From The Water And Reserve 2 Cups Of Soaking Water. combine The Chiles. Reserved Soaking 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 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). |
