Morita, ancho, pasilla, guajillo, de arbol, cascabel, mulato — and probably a few others I can’t remember — gathered at a fruit market in Playa del Carmen, dried in an oven in Washington Heights, pulverized in a spice grinder. One of the most wonderful kitchen smells there is.
Hi! I’m wondering if anyone would be interested in trying a new food product – email me and I’ll follow up with a more detailed email!
I would love it if you could post about easy way to use these that really features the flavors. I love that you feature different chilies!
wow! looks yummy!