Define these, please! Are they two separate things? They sound delicious!!
My culinary orientation has been mexican since i moved to the desert in the 70s. Now that i'm east w my ol peeps and can't afford to send for the NM green chiles i used to live on (roasting
Hatch or Belen peppers on the grill before the burgers go on will give you a great burger topper and make the BEST chile cheese fries in the world, btw), i get my heat by making a paste i put on everything (i'd guess even my wheaties will get the treatment one day). Soak ancho chilies in water, sundried tomatoes in olive oil, peel a buncha garlic and (optional) chop a red serrano or habanero for heat. Throw em in the food processor (save the ancho water and use to thin the mix if necessary) and let it roll. My secret ingredient is to pour in a touch of maple syrup as an evener.
In addition, i let a stick or two of good unsalted butter soften and stir in a bunch of my finished product, roll into a sausage shape and wrap and pop it in the freezer. Then when i dress a pasta or cook a burger or whatever i can slice a round or two off for to do the trick. The fat, garlic, heat, and sun-dried/syrup finish will umami up yo day.