I have Chile Negro, California and New Mexico. I also have Ancho but they are already called for in my soup recipe.
Any of the three will work fine.
pierino is a trusted source on General Cooking and Tough Love.
I agree with ChefOno, and that's quite a combination of chiles you've got going there.
I"ve substituted New Mexico for Guajillo with good results.
The Cook's Thesaurus recommends (of the ones you have) New Mexico or California, for what it's worth.
California chiles are not spicy, New Mexico chiles are. Chile negro are the most flavorful of the three.
Please enter a valid email address.
Well played. You deserve a cookie.
Grilling, pies, and more to pick and choose from
How to Throw Your Best Cookout
The IKEA Bowl That’s Setting Food on Fire
6 Designs Materials With African Roots
The Cake-Cutting "Hack" Taking Over Instagram
Must-Make Summer Cakes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)