GUAJILLOS
Aren't they beautiful?
Sauce made just like the previous one: chiles in boiling water, soak for 10 minutes, blend with garlic, cumin, salt and pepper and some chile water.
Color comparison with ancho/pasilla:
We like them both. The guajillo is not nearly as picante. Don't know about the "green tea flavor with berry overtones" described by Wikipedia for the guajillos. And what is this with wine snob terminology being used for other stuff?
In other news, Sue gets 10 puntos for Safiya Bukhari. More on that on tomorrow's post.
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