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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)
  • 1/2 cup chopped onion
  • 4 garlic cloves
  • 2 teaspoons ground cumin
  • 2 tablespoon dried oregano (preferably Mexican)
  • 1 teaspoon kosher salt
    1. 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.

     
     

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