I have a bag of dried Chipotle chillies. All the recipes I see use chipotle paste. How can I make a sauce with them? Any good methods?
When I make chilli, I use dried ancho and chipotle chillies which I rehydrate in beef stock. However, as they are light, they just float on top of the liquid and so they don't rehydrate very ...
I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling. I need to scale by 6, and the dish should serve ...
Other than the obvious chili powder, cumin, onion, garlic and salt, what spices do you add to chili?