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Asada: The Art of Mexican-Style Grilling

By Bricia Lopez and Javier Cabral

Published 2023

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This fresh green chile begs to be fire-roasted. It is big enough to stuff, meaty enough to slice to use like a bell pepper, and can be mashed or blended to make a chunky salsa. Anaheims tend to be on the mild side. The seeds can be big, so make sure to remove them before roasting.

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