New Mexican Red Pepper Paste

8 Servings

Try this New Mexican Red Pepper Paste recipe, or post your own recipe for New Mexican Red Pepper Paste

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

New Mexican Red Pepper Paste Ingredients

4 Dried Ancho chili peppers;	4 Cloves garlic
2 Dried New Mexican chili	2 ts Ground cumin
2 Canned Chipotle chile	2 tb Dried oregano (preferably
1/2 c Chopped onion	1 ts Kosher salt

Instructions for New Mexican Red Pepper Paste

This paste, created by Chef Jon Jividen, 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. 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 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) NOTE: I often leave the seeds in the chiles. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PepperCuisine: Mexican