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| NEW MEXICAN RED PEPPER PASTE |
- 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
- 1 teaspoon kosher salt
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- 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.
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