Red Pepper Paste

== Description ==
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.
== Ingredients ==
* 4 dried ancho chile 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)
* ½ cup chopped onion
* 4 garlic cloves
* 2 teaspoons ground cumin
* 2 tablespoon dried oregano (preferably Mexican)
* 1 teaspoon kosher salt
== Directions ==
# 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 purée 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.
Category:Condiment Recipes
Category:Ancho chile Recipes
Category:Guajillo chile Recipes
Category:Chipotle pepper Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Oregano Recipes