Red Pepper Paste

This paste, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.
 * 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)
 * l/2 cup chopped onion
 * 4 garlic cloves
 * 2 teaspoons ground cumin
 * 2 tablespoon dried oregano (preferably Mexican)
 * 1 teaspoon kosher salt

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. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.