Recipe courtesy of Jere Waquie
Episode: Eat the Heat
1 hr 30 min
1 hr 15 min
15 min
about 3 cups


  • 12 dried New Mexico red chile pods
  • 3 cups boiling water
  • 2 cups honey
  • 2 tablespoons red chile powder
  • 2 tablespoons 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.

This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork.

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