Thai Beef Marinade

• 2 ounces dried de arbol chilies (see note)
• 1 ounce dried chipotle peppers
• 3/4 teaspoon dried guajillo chilie
• 3/4 teaspoon dried ancho chilie
• 3/4 teaspoon dried mulato chilie
• 1 large tomato, quartered
• 1/4 small bunch parsley, stems removed
• 1/2 cup chopped Spanish onion
• 1 garlic clove, peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 cup Walkerswood Traditional Jamaican Jerk Seasoning

1. Combine all the chilies and the chipotle peppers in a food processor and process until finely chopped.
2. Add the remaining ingredients and process until pureed into a paste.

chilies, peppers, chilie, mulato chilie, tomato, parsley, spanish onion, garlic, olive oil, salt

Taken from cooking.nytimes.com/recipes/9929 (may not work)