The Washington Post: A guide to dried chile peppers — your secret flavor weapon in the kitchen

Press

The Washington Post: A guide to dried chile peppers — your secret flavor weapon in the kitchen

“Jinich says home cooks should be thinking about dried chiles more as a fruit or vegetable than as merely a vehicle of heat, especially because some aren’t hot at all. Indeed, upon opening a bag of dried anchos for one of Jinich’s salsas, I immediately caught a whiff of prunes. Depending on your imagination or inclination and the type of pepper, you might detect flavors of smoke, chocolate, even red wine.”

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