A question about a recipe: Roasted Carrot Harissa and Crème Fraiche Crostini
I have a question about the ingredient "dried Anaheim or California chilies, stemmed, seeded" on the recipe "Roasted Carrot Harissa and Crème Fraiche Crostini " from gingerroot. Do the california chilies have to be dried or can they be fresh. All I could find was fresh.
Recipe question for: Roasted Carrot Harissa and Crème Fraîche Crostini
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Huge difference between fresh and dried chiles. Not so much between dried Anaheim / New Mexico / California and ancho chiles which you should be able to find just about anywhere (except you might want to use fewer anchos since they're heavier). You could also sub guajillos.
Alternatively, you could dry the chilies you bought and use them in a few days/week when they finally dry out!