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1½ cups
Easy
Published 2001
Salsa made with dried chiles, a powerful hellfire-and-damnation condiment, appears in different versions on many Veracruzan tables. As I point out elsewhere, Veracruzan morita-type chipotles sing with flavor not always matched by the kind available in this country. However, I find that ordinary chipotles can pack a punch of complexity — not just heat — when handled with skill.
The following formula yields a versatile paste that can be employed either as a flavor adjunct to be used i