MAKES ABOUT 2 CUPS Salsa Roja

Taste & Travel - - Taste & Travel Library -

FOR MY SALSA roja, I looked to gua­jillo chile, one of the work­horses of the Mex­i­can pantry. Cheap and ubiq­ui­tous, th­ese dried pep­pers im­part the mild heat, dis­tinc­tive berry-like aroma, and deep, rusty hue that de­fine a good roja.

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