little rascal
Senior Member
Take however many New Mexican Dried Chiles you like and snip the stems off, split'em open and dump the seeds. Toast'em in a dry skillet to release the oils and til' they are fragrant and don't burn them. Simmer until soft for a few minutes in enough water to almost cover, cool a little, then puree. Can add an 8 ounce can of toamato sauce to thicken and lend more flavor. This is very good also with dried Pasilla, and Guajillo peppers, makes an awesome sauce for pulled pork etc.
If you do Ancho and Mulato they tend to be like large dried prunes or raisins and have the sweeter licorice smell and flavor used in Mole sauces.
Smoked a Chicken and a Half Loin, w/ some white corn with Jalapeno, bell pepper and chile sauce, forgot the table shot.
If you do Ancho and Mulato they tend to be like large dried prunes or raisins and have the sweeter licorice smell and flavor used in Mole sauces.
Smoked a Chicken and a Half Loin, w/ some white corn with Jalapeno, bell pepper and chile sauce, forgot the table shot.