Last time, I made lamb neck rillettes that I tried to model after merguez sausage. While the product was good, it wasn't as I intended it to be, oozing red goodness. In hindsight, folding in harissa would have been a good idea, but I've been too eager to try my next idea, which is chorizo rillettes. It sounds scary, but I really want to make a red, eye-catching product of infinite desirableness.
To achieve the color, I decided to develop the same kind of chile paste that is used for fresh, Mexican chorizo sausage. Don't let the dried chiles be intimidating, they're already dead.