Red Chile Wash
You can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise,
and coat foods before grilling.
1 cup dried New Mexico Red Chile Puree 2 Tbsp honey 1 Tbsp Dijon mustard
1/2 tsp. dried Mexican oregano, crumbled 2 garlic cloves, peeled and pressed
2/2 tsp. ground toasted cumin seeds
Mix all ingredients together, then use immediately or cover and refrigerate for up to 3 days or
freeze for up to 2 months.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗