By Rinshinomori on January 06, 2009
"A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried New Mexico chiles but you can sub Guajillo or pulla."
Serving Size: 1 (422 g)
Servings Per Recipe: 1