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pace picante right in the middle of their martha stewart moment. the only logical answer to this asymmetrical spread is that many non-mexicans are intimidated by salsa's chief ingredient: chiles — especially those dried ones. mexico counts types of chiles that cooks use fresh, dried, roasted, or smoked
kitchen, simpler is better, because chiles are full of natural flavors. fresh chiles are best used for stuffing, pickling, fire-roasting, and making salsa verde, which is softened by tomatillos (fresh, roasted, or boiled), and often flavored with garlic and onions. fresh chiles can be used raw or cooked...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes