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Agh, I can't seem to figure out my chili powder recipe. This time I went with a few Ancho, a few more New Mexico and 7-8 little Arbols. Last time I did it I substituted Guajillos for the Anchos and it tasted great, this time it has a bitter aftertaste that really bugs me. Anybody have a really killer chili powder recipe? I'm going crazy coming up with my own.
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# ¿ May 2, 2012 05:49 |
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# ¿ Apr 25, 2024 14:25 |
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Maybe it is during the toasting. I toast them for 2-5 minutes, depending on thickness and moisture. When I took them out of the oven they were still pliable and certainly didnt smell burnt.
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# ¿ May 2, 2012 20:17 |