Prep 20 mins
Cook 15 mins
A very simple to make marinade paste. I use this on tough cuts of meat. Slather it all over the meat, wrap it in plastic wrap. Then I put it in the fridge for 3 or 4 days. After that, grill it or smoke it, slow and sweet. If you use bottled Italian dressing as a moistener while it cooks (yeah, I know, bottled) it is even better. BTW, don't peel the peppers.
- 3 jalapenos, stemmed and seeded
- 1 red bell pepper, stemmed and seeded
- 1 habanero, stemmed and seeded
- 3 pasilla chiles, stemmed and seeded
- 1 (4 ounce) can chipotle chiles in adobo
- 3 garlic cloves, unpeeled
- 4 tablespoons vegetable oil (or more)
- Split the peppers down the middle.
- Put the garlic cloves over direct heat, either a gas burner or balanced on the grate of a grill.
- Using a cast iron griddle, preheated on the grill or cooktop, place the split peppers skin side down.
- Roast until skin is brown and getting crisp, but not so long they burn.
- Turn peppers over.
- Roast for about another 5 minutes. The garlic should be getting softened by now, with the skin burning off and some charred places on the cloves.
- Remove peppers and garlic from heat.
- Soak peppers in water to cover for about 10 minutes.
- Put chipotles, with sauce, in blender. Add the soaked peppers, with water.
- Add the garlic, after peeling it, and then pour in the oil.
- Puree until a thick paste forms.
- Don't, please, stick your nose down into the blender to see if it is sufficiently pureed. The fumes will make you cough and sneeze, at the least.