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 Post subject: Re: New Bayless book - More Everyday
PostPosted: Sun Dec 06, 2015 12:16 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1142
Last night I made a batch of new and old style salsa negra, and this time I fried a large, dried chipotle while I was frying the moritas for the old variety. I ground this up with the canned chipotles for the new. This, plus leaving the small amount of old in the vitamix, which would normally get washed away, and using the same pan from the old, which had a small amount left in it, added a generous amout of heat and flavor to the new batch. When I make the new in the future, I'll probably just toast a chipotle and a morita (I won't usually be making both at once!), soak them, and add that to the recipe. The new is definitely better as a condiment, but the old style is best as an ingredient in a recipe, like those chipotle shrimp I originally made it for.

Can you tell I like chipotles? And I don't mean the restaurants.

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Dave


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