3 oz. dried
New Mexican peppers or ancho chilies
1 C. tomato juice, divided
1/2 C. diced onion
3 T. sesame seeds
2 T. smooth peanut butter
2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground coriander
1/4 tsp. ground cloves
3 oz. semi-sweet chocolate, chopped coarsely
2 lb. meat strips
peppers in a pan, cover with water and bring to a boil.
Reduce heat, simmer 30 minutes. Discard water. Add 1/2 C. tomato
juice and puree. Strain to remove seeds and skin. Set aside.
Combine other ingredients (except chocolate) in a pan, mix well.
Boil to reduce by a fourth. Add chocolate and keep stirring until
melted. Bring to a boil. Reduce again by a fourth. Cool and puree in
a blender. Add pepper puree. Allow flavors to blend for 15 minutes.
Marinate at least one hour. For longer marinating time, place in
refrigerator in a covered container or an airtight plastic bag. Remove
meat from marinate and place in a drying environment.
Jerky by Mary Bell