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New Mexican Red Pepper Paste
From:
While visiting a country side bazaar, I saw a heap of dried red
chillies, these were very small and rounded. They looked good and were
cheap so I bought a big bag of them. At home they turned out to be too
fierce for my taste. Actually they have such a fire, that as soon I
open the bag I start coughing. Is there a way to mellow them, eg:
fermentation and conversion to hotsauce.
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 chili 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)
l/2 cup chopped onion
4 garlic cloves
2 teaspoons ground cumin
2 tablespoon 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
chilies. 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 air tight 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)
NOTE: I often leave the seeds in the chiles.
Origin: Created by Chef Jon Jividen,
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Old Magic 1
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