Recipe: Chili Paste (marinade for beef, pork, or chicken) (food processor)
Toppings - Rubs and MarinadesCHILI PASTE
"This wonderful way to marinate foods such as beef, pork, and chicken for roasting or grilling. This bold combination of spices imparts flavor and aroma as memorable as the beautiful color produced by the annato seeds. Annato, also called achiote, is found in many Latin markets. You can substitute achiote oil, which is the ground seed blended with the oil, but achiote oil is often heavily salted."
2 oz. dried ancho chili peppers
5 50 6 fresh jalapeno peppers
2 Tbsp. cumin seed
1 Tbsp. coriander seed
1/2 tsp. allspice berries
1/4 tsp. annato seeds (achiote)
1/4 tsp. ground cinnamon
2 cloves garlic, peeled and finely chopped
1/4 cup dark brown sugar, firmly packed
1/4 cup canola oil or vegetable oil
Stem and seed the dry and fresh chili peppers, using rubber gloves to protect your skin from the hot volatile oils.
Grind all the ingredients in a food processor fitted with a metal blade to form a thick paste.
Using approximately 2 Tablespoons per portion, rub into red meats the night before cooking; for fish and poultry, spread on several hours before roasting or grilling.
Unused rub can be refrigerated in a clean sealed container up to 2 weeks.
Source: The 21 Cookbook: Recipes and Lore from New York's Fabled Restaurant by Michael Lomonaco
"This wonderful way to marinate foods such as beef, pork, and chicken for roasting or grilling. This bold combination of spices imparts flavor and aroma as memorable as the beautiful color produced by the annato seeds. Annato, also called achiote, is found in many Latin markets. You can substitute achiote oil, which is the ground seed blended with the oil, but achiote oil is often heavily salted."
2 oz. dried ancho chili peppers
5 50 6 fresh jalapeno peppers
2 Tbsp. cumin seed
1 Tbsp. coriander seed
1/2 tsp. allspice berries
1/4 tsp. annato seeds (achiote)
1/4 tsp. ground cinnamon
2 cloves garlic, peeled and finely chopped
1/4 cup dark brown sugar, firmly packed
1/4 cup canola oil or vegetable oil
Stem and seed the dry and fresh chili peppers, using rubber gloves to protect your skin from the hot volatile oils.
Grind all the ingredients in a food processor fitted with a metal blade to form a thick paste.
Using approximately 2 Tablespoons per portion, rub into red meats the night before cooking; for fish and poultry, spread on several hours before roasting or grilling.
Unused rub can be refrigerated in a clean sealed container up to 2 weeks.
Source: The 21 Cookbook: Recipes and Lore from New York's Fabled Restaurant by Michael Lomonaco
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