Mylegsbig
Head Chef
Someone said he made a great salsa with chile de arbol.
He said he toasted them then mixed with other stuff blah blah.
ive never used dried chiles, except to grind up to make chile flakes.
When are dried chiles preferable to fresh?
Does anybody have any good ideas or things to use dried arbols, or ancho, etc, etc....
How do you use them technique wise..it seems like the dried skin pieces could be a tough nasty bite..am i wrong???
cheers
He said he toasted them then mixed with other stuff blah blah.
ive never used dried chiles, except to grind up to make chile flakes.
When are dried chiles preferable to fresh?
Does anybody have any good ideas or things to use dried arbols, or ancho, etc, etc....
How do you use them technique wise..it seems like the dried skin pieces could be a tough nasty bite..am i wrong???
cheers