cook987654
Assistant Cook
- Joined
- Dec 3, 2006
- Messages
- 5
I have these Dried red new mexican chiles , that I soaked in hot almost boiling water for around 20 minutes , then pureed it in a food processor.
And I dont know if it's because the chile's are old (they were brittle) or something I did wrong. I think it's because their old and brittle.
The chile skins were mixed in with the puree (not a soft fluid consistency).
Does anyone know the reason ?
And I dont know if it's because the chile's are old (they were brittle) or something I did wrong. I think it's because their old and brittle.
The chile skins were mixed in with the puree (not a soft fluid consistency).
Does anyone know the reason ?