This glaze is excellent on grilled or roasted fish, chicken or pork.
Heat Scale: Hot
Recipe By: Jere Waquie with Tyler Florence on Food 911 3/01
12 dried red New Mexico chiles
3 cups boiling water
2 cups honey
2 tablespoons red chile powder
2 tablespoons ground cumin
Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid.
Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, chile powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors.

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