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Variety pack — ancho, guajillo, pasilla for moles and salsas
Dried poblano — sweet, fruity backbone of mole negro and adobo
Round rattle chili — nutty, slightly smoky for table salsas
Spicier cousin of guajillo — bold salsas, adobo, red enchilada
Small hot dried chili — salsa, chili oil, toasting, stir-fries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Variety pack — ancho, guajillo, pasilla for moles and salsas
Dried poblano — sweet, fruity backbone of mole negro and adobo
Round rattle chili — nutty, slightly smoky for table salsas
Spicier cousin of guajillo — bold salsas, adobo, red enchilada
Small hot dried chili — salsa, chili oil, toasting, stir-fries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel and chop the tomato and onion very fine. Combine them with the chilies, garlic and salt in a medium-sized bowl. Mix well. Can also use a blender. Let stand 15 minutes to develop flavor. Will keep in a tightly covered jar in refrigerator 1 week or 4 months in freezer. Yield: 2 cups.