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The Art of Flavour Sunday e-magazine


Mexican Ancho Dried Pepper marinade for Barbeque and Grill


  • 50g x Mexican Ancho dried peppers

  • 2 x Teaspoons oregano - dried

  • 3 x Garlic cloves, finely chopped

  • 2 x Teaspoons cumin seeds - ground

  • 1/2 x Medium red onion

  • 1/2 x Cup olive oil

  • 1/2 x Teaspoon brown sugar - or more to have your preferred balance


Deseed the Ancho Peppers by slicing down the centre then opening out to scrape out the seeds and removing the stalk. Next break up the skins and cover with boiling water for ten minutes to soften.

Then place all the ingredients in a food processor and blend until you have a smooth marinade, scraping the sides of the processor during blending so you have an even paste.

Spread the marinade all over the meat or chicken and allow to marinate for 24 hours. You will be well rewarded doing this.

Important: As noted above it is essential you allow as much marinating time as possible. 24 hours would be perfect.

Comments: In our testing we found the Ancho Pepper marinade mellowed during cooking to a lovely soft smoky heat.