I am trying to make a Wild Mushroom-Ancho Chile Sauce a la Bobby Flay. My grocery store didn't have anchos so I bought poblanos. Can I replace the anchos in an Ancho Puree with poblanos? If so, what ratio should I use? Any special preparation for the poblano before the substitution? Thank you so much!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)