I’m tempted to call this “red Chile paste,” but it’s a little too liquid for that. I recently slathered it all over a pork shoulder that I slow-cooked on the grill, but you can also use it to marinate/baste other grilled or roasted meats, make it the base of a braising liquid, or simply stir it into some rice and beans.

Makes: 2 cups
Time: 15 minutes

Ingre…