Raspberry Chili Wet Rub

• 1 cup water
• 1 tablespoon red wine vinegar
• 2 dried guajillo peppers
• 1 to 2 dried chipotle peppers
• 1/4 cup slivered almonds or 1 oz almond meal
• 1 tablespoon olive oil
• 6 oz rasberries
• 1 tablespoon sugar
• 2 teaspoons dried Mexican oregano
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

1. Bring water and vinegar to a boil in a small saucepan. Meanwhile trim the stems from the peppers, and tear or cut the peppers open to remove the seeds. Once the water is boiling add the peppers, remove from heat, and cover. Soak for about 5 minutes to soften.
2. While the peppers are softening, put the almonds in the bowl of your food processor, and pulse to a coarse meal. Coarsely chop the peppers. Add peppers and olive oil to the almonds. Pulse several times until no large pieces of pepper remain. Add the remaining ingredients and process until smooth. Scrape down sides of bowl and process a few more seconds. Refrigerate for 30 to 60 minutes to allow flavors to meld and mixture to thicken slightly. Stir briefly before using.
3. Apply a generous layer to pork tenderloin or chicken pieces before grilling.

water, red wine vinegar, guajillo peppers, peppers, ubc, olive oil, rasberries, sugar, oregano, ground coriander, ground cumin, freshly ground black pepper, salt

Taken from food52.com/recipes/13108-raspberry-chili-wet-rub (may not work)