New Mexican Red Pepper Paste
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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.
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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 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.


May 26, 1992
Sheldon Belinkoff; 76177,3361