|
Working With Dried Chile Peppers
|
Ingredients:
3 Ancho Chile Peppers (in photo on the right)
4 California Chile Peppers (also called guajillo or New Mexican)
3 Cups Water, more or less , any temperature
|
Tear peppers open and remove the seeds.
Discard the seeds and stems.
| |
Heat a heavy pan on the stove.
Add the cleaned peppers to the pan.
Roast and toast peppers for a minute or two on each side.
| |
Place toasted peppers into a bowl.
Cover with water and let soak for an hour or two.
Peppers are now ready to be used in recipes.
Peppers will most likely end up in the blender and pureed into sauce or salsa.
A great example can be seen in the Molé Sauce recipe.
| |
|
