A Fiesta just opened up nearby and they have a large selection of dried chiles. I see these used on cooking shows in lots of interesting ways. I figured there's bound to be someone here that knows a boatload.
Wondering things like -
Obvious uses I'm thinking of would be chili, salsas, enchilada sauces, soups. Any advice for those would be great. Twisted Root has an ancho-ketchup that I really like.
Wondering things like -
- When to soak vs grind for seasoning
- The different flavor profiles and what they might be suited for
- Relative heat levels
- When you do/don't want to remove seeds
Obvious uses I'm thinking of would be chili, salsas, enchilada sauces, soups. Any advice for those would be great. Twisted Root has an ancho-ketchup that I really like.