Pretty much from Mark Bittman's How to Cook Everything.
Combine 1 cup of dried chiles and about 1/2 cup of hot water. Let sit for a while to rehydrate.
Chiles I used: Ancho, pasilla, and morita.
Put in a food processor, add some salt, couple heads of garlic, and distilled white vinegar. Puree. Should keep for 1-2 months in the fridge.
Plan to use it on top of eggs, sautes, bland-ish meat, pretty much whatever.
Scooter
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