Chipotle-Chili Paste for Smoking

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.

• Ready In: 35 mins
• Yields: 1 cup

Ingredients

• 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)

Directions

1. Split the peppers down the middle.
2. Put the garlic cloves over direct heat, either a gas burner or balanced on the grate of a grill.
3. Using a cast iron griddle, preheated on the grill or cooktop, place the split peppers skin side down.
4. Roast until skin is brown and getting crisp, but not so long they burn.
5. Turn peppers over.
6. 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.
7. Remove peppers and garlic from heat.
8. Soak peppers in water to cover for about 10 minutes.
9. Put chipotles, with sauce, in blender. Add the soaked peppers, with water.
10. Add the garlic, after peeling it, and then pour in the oil.
11. Puree until a thick paste forms.
12. 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.