Ingredients
2 tbsp Vinegar
1 piece Dried chili peppers (sliced into rounds)
Method
Sources
📖
Recipe1M+
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Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Round rattle chili — nutty, slightly smoky for table salsas
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Round rattle chili — nutty, slightly smoky for table salsas
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peel the skin from the lotus root with a peeler, etc., along the shape of the root. cut notches into it for decoration, and then slice to about 3 mm thick pieces. if you have some spare time or won't be cooking these for some time, let them sit in vinegar water for a bit. add all of the seasonings to the pot except the chili pepper and bring to a boil. add the lotus root and simmer until the pieces are cooked, but still maintain their crunchy texture. add the chili pepper while still hot, and soak half the batch in vinegar water from step 2 with red food coloring added to it (as much as you want). let cool. the color will set in about 30 minutes. arrange on your favorite plate, and it is ready!