![]() ![]() ![]() You’ll frequently see this dish using Anchos or Moritas as the chili pepper of choice, but in her exemplary compilation work The Essential Cuisines of Mexico, Diana Kennedy relays a recipe using chipotles-in-adobo as the star pepper, claiming her source to be a maid from the southern Pacific state of Oaxaca. Combining this with some freshly roasted peanuts creates a rich, hearty sauce that will taste both new and familiar at the same time. You’ll recognize the base here as the Tomato-Chipotle Salsa that we tackled a couple weeks ago. Combining nuts and seeds with core salsa ingredients can create an instant delight that can be used in an infinite number of ways. Warning: now entering the unheralded category of Rustic Sauce that is slowly becoming more common outside of Mexico.
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