Backpacker - - Skill Set Trail Chef -

Mix and match th­ese dried chiles to dial in your pre­ferred fla­vor (you’ll need 5 oz. to­tal). Yields 1 cup

An­cho: mild, fruity, sweet Pasilla: earthy, fruity New Mex­ico: earthy, sweet, medium-hot Chipo­tle: rich, smoky, hot

Re­move stems and seeds. Toast chiles over medi­um­low heat un­til fra­grant (avoid black­en­ing). When cool, grind chiles into a fine pow­der in a food pro­ces­sor, then store.

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