RCI-SC.007.0260.001
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.
Prep20 min
Cook5 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- dried ancho chile peppers4 unitstems, veins, and seeds removed
- dried New Mexican chili peppers (guajillo)2 unitstems, veins, and seeds removed
- canned chipotle chile peppers (or reconstituted dried chipotles)2 unit
- ½ cup
- 4 unit
- 2 teaspoons
- 2 tablespoon
- 1 teaspoon
Method
1
Place the dried ancho and guajillo chile peppers in a large bowl and cover with boiling water, allowing them to soak until softened, about 10 minutes.
2
Drain the softened chiles and transfer them to a blender along with the canned chipotle peppers, chopped onion, and garlic cloves.
3
Add the ground cumin, dried oregano, and kosher salt to the blender and blend on high speed until the mixture reaches a smooth, uniform paste consistency.
4
Transfer the chile paste to a heavy-bottomed pot or skillet set over medium heat and stir frequently for 3–5 minutes, allowing the paste to deepen in color and develop concentrated flavor as excess moisture evaporates.
5
Taste and adjust seasonings if needed, adding additional salt, cumin, or oregano to balance the heat and depth.
6
Cool the paste to room temperature before transferring to an airtight container for storage.